Vegan Japchae with Crispy Tofu (Glass Noodles)
Cook and Prep Time: 30 minutes
Serves: 3-4
You Need
• 16 oz. Korean Sweet Potato Glass Noodles
• Crispy Baked Tofu (see recipe)
• 1 Yellow Onion, sliced
• 1 Red Bell Pepper, sliced
• 2-3 Carrots, sliced
• 10 Shiitake Mushrooms, sliced
• 1 bunch Scallions, cut into 2-3 inch pieces
• 4 cloves Garlic, minced
• 1 bunch Spinach, washed and drained, stem removed
• Salt & Black Pepper, to taste
For the sauce:
• 3 tbsp. Tamari
• 1 ½ tbsp. Maple Syrup
• 1 Lime, juiced
• 2 tsp. Sesame Oil
• Lime Wedges, for garnish
• Sesame Seeds, for garnish
• Sliced Jalapeno, for garnish
• Chopped Cilantro for garnish
DIRECTIONS
- Rinse and chop the produce accordingly.
- Make the Tofu.
- Cook the noodles according to package instructions.
- Blanch the spinach. Bring a sauce pan filled with water to a boil. Once boiled, add spinach, and cook until wilted, about 1 minute. Remove the spinach and rinse under cold water, then cut into thin strips.
- Stir fry the veggies. Set a large skillet or wok to medium-high heat. Once hot, add onion and bell peppers. Cook for 2-3 minutes until softened. Remove the peppers and onions, then add the mushrooms, and repeat. Remove mushrooms, and return the pan a third time. Then, add garlic and scallions for 1 minute.
- Add glass noodles, and toss to combine. Then, add in all vegetables and your sauce, and toss to coat. Season to taste.
- Serve noodles, and top with baked tofu and your desired garnishes. Enjoy!