Japchae Korean Glass Noodles with Tofu
Grab a big bowl of Japchae Korean glass noodles with tofu! Each bite is packed with healthy vegetables and plant protein for a delicious gluten free meal.
  • CourseEntree
  • CuisineKorean
Servings Prep Time
4servings 20minutes
Cook Time
10minutes
Servings Prep Time
4servings 20minutes
Cook Time
10minutes
Ingredients
  • 1/4cupsoy saucelow sodium, or tamari
  • 2tablespoonshoney
  • 1cupfirm tofudiced, (7 ounces)
  • 8ouncessweet potato starch noodles, Assi brand
  • 4ouncesspinachfresh
  • 1tablespoonvegetable oil
  • 1cupyellow onionthinly sliced
  • 2clovesgarlicminced
  • 6shiitake mushroomsstems removed and thinly sliced
  • 1/2cupcarrotsshredded
  • 2scallion stalkscut into 1-inch pieces
  • 1 1/2teaspoonsSesame oil
  • 1teaspoonsesame seeds
Instructions
  1. In a medium sized bowl whisk together soy sauce and honey. Add in 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 noodles in boiling water for 5 minutes. Do not discard water. You will use it for blanching the spinach. Use tongs to transfer to a colander and rinse noodles under cool running water. Cut the noodles into 6-inch long pieces with scissors. Set aside.
  3. Blanch spinach in the same pot of water that you cooked the noodles for 1 minute, until wilted. Drain the water and rinse under cold running water. For spinach into a ball and squeeze out excess water. Use a knife to cut the spinach ball in half. Set aside.
  4. Heat a large saute pan over medium-high heat. Add 1 tablespoon oil and allow to heat up. Add onion, garlic, mushrooms, and carrot, saute for 2 minutes. Add scallion and saute 1 minute. Add tofu and cook 1 minute to warm (do not discard sauce). Turn heat to low and add noodles, spinach, sesame oil and sauce. Gently stir to combine until noodles are coated with the sauce. Serve topped with sesame seeds.
Recipe Notes

1) If you are looking for a stronger sauce flavor, add 1 tablespoon soy sauce and 1 ½ teaspoon honey.
2) Maple syrup, coconut sugar or granulated sugar can be substituted for honey.
3) You can use dried shiitake mushrooms. Rehydrate for 10 minutes in hot water, then slice. The taste will be stronger but gives a nice umami flavor.

This tasty recipe brought to you by JESSICA GAVIN
https://www.jessicagavin.com/japchae-korean-glass-noodles-tofu/
If you make this recipe, be sure to hashtag it #jessicagavin – I’d love to see what you cook!