Japchae with Tofu and Vegetables

Ingredients

• 8 Ounce Sweet potato starch glass noodles - 8 oz
• 14 Ounce Extra-firm tofu - 14 oz, Pressed between paper towels, then cut into 1/2-inch cubes.
• 0.25 Cup Low-sodium soy sauce - 1/4 cup
• 2 Tablespoon Toasted sesame oil - 2 tbsp
• 1 Tablespoon Brown sugar - 1 tbsp
• 3 Count Garlic - 3 cloves, minced
• 8 Ounce Cremini mushrooms - 8 oz, sliced
• 1 Count Yellow onion - 1 medium, thinly sliced
• 2 Count Carrots - 2 medium, julienned
• 5 Ounce Baby spinach - 5 oz
• 4 Each Scallions - 4, sliced
• 2 Tablespoon Neutral cooking oil - 2 tbsp, Divided: 1 tablespoon for tofu and 1 tablespoon for vegetables.

Instructions

1. Prep tofu and vegetables

   1. *Press the tofu* between paper towels, then cut it into 1/2-inch cubes. *Mince the garlic*, slice the mushrooms, thinly slice the onion, julienne the carrots, and slice the scallions.

2. Cook the noodles

   2. Bring a large pot of water to a boil. Add the sweet potato starch noodles and cook until *bouncy and tender*, about *6 to 7 minutes*. Drain, rinse briefly under cool water, and transfer to a large mixing bowl.

3. Make the sauce

   3. In a small bowl, stir together the soy sauce, toasted sesame oil, brown sugar, and garlic until the sugar is *mostly dissolved* and the sauce is *glossy*.

4. Cook the tofu

   4. Heat 1 tablespoon neutral oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until *lightly golden*, about *6 to 8 minutes*. Transfer to the bowl with the noodles.

5. Sauté the vegetables

   5. Add the remaining 1 tablespoon neutral oil to the skillet. Cook the mushrooms, onion, and carrots until the mushrooms are *browned at the edges* and the carrots are *crisp-tender*, about *5 to 6 minutes*.

6. Wilt the spinach

   6. Add the spinach to the skillet and cook until *just wilted*, about *1 minute*. Transfer the vegetables to the bowl with the noodles and tofu.

7. Toss with sauce

   7. Pour the sauce over the noodle mixture. Use tongs to *toss thoroughly* until the noodles are evenly coated and the vegetables are *well distributed*.

8. Finish and serve

   8. Add the scallions and toss again. Serve warm, at room temperature, or chilled after *at least 20 minutes* for *meal-prep flavor*.