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Vegan Japchae with Tofu
A delicious and savory Korean stir-fried noodle dish with sweet potato noodles, smoked tofu, vegetables, and a flavorful soy-sesame sauce.
Cuisine: Korean // Difficulty: medium // Preparation time: 20min // Cooking time: 20min // Total servings: 4 // Author: Sasho
Ingredients▲
- 250 g sweet potato noodles 🍜
- 300 g smoked firm tofu 🍲
- 200 g zucchini 🥒
- 130 g carrot 🥕
- 150 g onion 🧅
- 3 stalks scallion 🌱
- 3 cloves garlic 🧄
- 6 pieces shiitake mushrooms 🍄
- 1 large handful spinach 🥬
- 1 tbsp sesame seeds 🌾
- 75 ml soy sauce 🥣
- 25 g sugar 🍬
- 15 ml sesame oil 🌻
Instructions▲
- Cook the sweet potato noodles 🍜 according to package instructions. Drain and set aside.
- While the noodles are cooking, heat a pan over medium heat and sauté the smoked tofu 🍲 slices until golden brown. Set aside.
- In the same pan, add a little sesame oil 🌻 and sauté the garlic 🧄 and onions 🧅 until fragrant and translucent.
- Add the sliced carrots 🥕, zucchini 🥒, and shiitake mushrooms 🍄 to the pan. Cook for 5-7 minutes, until the vegetables are tender but still crisp.
- In a separate small bowl, whisk together the soy sauce 🥣, sugar 🍬, and sesame oil 🌻 to create the sauce.
- Once the vegetables are ready, add the cooked sweet potato noodles 🍜, spinach 🥬, and tofu 🍲 back into the pan. Pour the sauce over the mixture and toss everything together until well-coated and heated through.
- Garnish with sesame seeds 🌾 and sliced scallions 🌱. Serve warm.
Labels:
dinner, vegan, Korean, Japchae, tofu
Storage:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing, as the noodles may lose texture.
- Reheater: Reheat in a pan over medium heat, adding a splash of water or oil if necessary.
Notes:
- You can substitute smoked tofu 🍲 with regular firm tofu if you prefer a more neutral flavor. Japchae is best served fresh but can be refrigerated for a couple of days.