Japchae (Korean Glass Noodles) with Tofu
Ingredients
- ¼ cup soy sauce
low sodium, or tamari
- 2 tablespoons honey
- 1 cup firm tofu)
diced, (7 ounces
- 8 ounces sweet potato starch noodles
Assi brand
- 4 ounces spinach
fresh
- 1 tablespoon vegetable oil
- 1 cup yellow onion
thinly sliced
- 2 cloves garlic
minced
- 6 shiitake mushrooms
stems removed and thinly sliced
- ½ cup carrots
shredded
- 2 scallion stalks
cut into 1-inch pieces
- 1 ½ teaspoons sesame oil
- 1 teaspoon sesame seeds
Directions
- 1
In a medium-sized bowl whisk together soy sauce and honey. Add tofu, gently stir to coat and allow to marinate while you prepare other ingredients.
- 2
Bring a large pot of water to boil, enough to fit the noodles. Cook the noodles for 5 minutes. Do not discard water. You will use it to blanch the spinach.
- 3
Use tongs to transfer the noodles to a colander and rinse under cool running water.
- 4
Cut the noodles into 6-inch long pieces with kitcen shears. Set aside.
- 5
Blanch spinach in the same pot of water that you cooked the noodles, about 1 minute until wilted. Drain and rinse under cold running water.
- 6
Form spinach into a ball and squeeze out any excess water. Use a knife to cut the spinach ball in half. Set aside.
- 7
Heat a large saute pan over medium-high heat. Add 1 tablespoon of oil and allow it to heat up. Add onion, garlic, mushrooms, and carrots, saute for 2 minutes.
- 8
Add scallion and saute 1 minute.
- 9
Add tofu and cook 1 minute to warm, do not discard the sauce.
- 10
Turn heat to low and add noodles, spinach, sesame oil, and sauce. Gently stir to combine until noodles are coated. Serve topped with sesame seeds.
Japchae (Korean Glass Noodles) with Tofu
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About this Recipe
Craving a vibrant, flavorful meal that's both healthy and quick? Dive into a bowl of Japchae, the beloved Korean glass noodles, featuring savory tofu and an abundance of fresh vegetables.
This Japchae recipe shines by combining chewy sweet potato starch noodles with hearty plant-based protein from tofu, all bathed in a perfectly balanced savory-sweet sauce. It’s an incredibly satisfying, naturally gluten-free dish that comes together swiftly, making it perfect for weeknights.
Prepare your palate for a delightful interplay of textures and tastes. You'll savor the signature springy, slightly chewy bite of the sweet potato starch noodles, complemented by tender, earthy shiitake mushrooms, crisp carrots, and the subtle crunch of fresh spinach. The firm tofu soaks up the umami-rich soy sauce and sweet honey dressing, creating a balanced flavor profile that's utterly comforting and deeply satisfying. Each forkful is packed with a medley of fresh ingredients, offering a bright and wholesome culinary experience.
Feel free to personalize your Japchae! If you prefer a chewier texture, press your tofu extra firm before dicing. For an even richer vegetable mix, consider adding thinly sliced bell peppers or zucchini. If you're out of honey, a touch of maple syrup can work as a substitute, though the flavor profile will shift slightly.
This Japchae with Tofu makes a wonderful standalone main course or a vibrant, nutritious side dish to any Korean-inspired meal. It's a fantastic option for a healthy lunch or a light, yet satisfying, dinner.