Japchae (Korean Glass Noodles) with Tofu
Yield: 4 servings
Calories: 373kcal
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.
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
Special Equipment
Instructions
- 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.
- 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.
- Use tongs to transfer the noodles to a colander and rinse under cool running water.
- Cut the noodles into 6-inch long pieces with kitcen shears. Set aside.
- 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.
- Form spinach into a ball and squeeze out any excess water. Use a knife to cut the spinach ball in half. Set aside.
- 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.
- Add scallion and saute 1 minute.
- Add tofu and cook 1 minute to warm, do not discard the sauce.
- 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.
Notes
- For a stronger sauce flavor, add an additional 1 tablespoon soy sauce and 1 ½ teaspoon honey.
- Maple syrup, coconut sugar or granulated sugar can be substituted for honey.
- 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.
Nutrition
Calories: 373kcal | Carbohydrates: 67g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Sodium: 850mg | Potassium: 362mg | Fiber: 3g | Sugar: 12g | Vitamin A: 5330IU | Vitamin C: 12.4mg | Calcium: 142mg | Iron: 2.1mg
Recipe Link