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Savory Tofu Japchae Glass Noodles

Indulge in a mouthwatering bowl of Savory Tofu Japchae Glass Noodles! This nourishing and gluten-free dish combines irresistible flavors and textures, with a mix of healthy vegetables and protein-rich tofu - perfect for any meal.
1
31 min
TOTAL TIME
389
CALORIES
$2.92
PER SERVING
Savory Tofu Japchae Glass Noodles
Ingredients
13 INGREDIENTS
4 SERVINGS
Low Sodium Tamari
1/4 cup low sodium tamari
Honey
2 tbsp honey
Firm Tofu
1 cup firm tofu
diced
Sweet Potato Starch Noodles
8 oz sweet potato starch noodles
Sesame Seeds
1 tsp sesame seeds
Garlic
2 cloves garlic
minced
Vegetable Oil
1 tbsp vegetable oil
Shredded Carrots
1/2 cup shredded carrots
Sesame Oil
1 1/2 tsp sesame oil
Scallion
2 whole scallion
cut into 1-inch pieces
Yellow Onion
1 cup yellow onion
thinly sliced
Shiitake Mushrooms
6 whole shiitake mushrooms
stems removed and thinly sliced
Baby Spinach
4 oz baby spinach
Directions
MARINADE
20 min
PREP TIME
11 min
COOK TIME
31 min
TOTAL TIME
1
In a medium-sized bowl, whisk together low sodium tamari and honey
2
Add diced firm tofu to the bowl, gently stir to coat and allow to marinate while you prepare other ingredients.
NOODLE PREPARATION
3
Bring a large pot of water to boil, enough to fit the sweet potato starch noodles
4
Cook the noodles for 5 minutes, then use tongs to transfer the noodles to a colander and rinse under cool running water.
5
Using kitchen shears, cut the noodles into 6-inch long pieces. Set aside.
SPINACH PREPARATION
6
Blanch baby spinach in the same pot of boiling water for about 1 minute until wilted.
7
Drain and rinse under cold running water, then gently squeeze out any excess water. Set aside.
COOKING INGREDIENTS
8
Heat a large saute pan over medium-high heat, add 1 tablespoon of vegetable oil and allow it to heat up.
9
Add sliced yellow onion, minced garlic, thinly sliced shiitake mushrooms, and shredded carrots to the pan and saute for 2 minutes.
10
Add scallion pieces and saute for 1 minute.
11
Add marinated tofu to the pan and cook for 1 minute to warm, but do not discard the sauce.
FINAL MIXING
12
Turn heat to low and add cooked noodles, prepared baby spinach, sesame oil, and tofu marinade sauce to the pan.
13
Gently stir until well combined and noodles are fully coated.
14
Serve in bowls and sprinkle each dish with sesame seeds for added texture and flavor.
Health Info
Macros
63g
CARBS
11g
FAT
15g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS
1 Recipe for Japchae
Japchae Korean Glass Noodles with Tofu
13
30 min
61
Japchae Korean Glass Noodles with Tofu
Frequently Asked Questions
What type of noodles should I use for Japchae?
Which kind of meat should I use for Japchae?
Can I substitute any vegetable in the recipe?
How do I ensure the noodles don’t become too soft or too tough?
How do I balance all the different flavors in Japchae?
How should the vegetables be cooked for Japchae?
What's the best way to mix all the ingredients together?
Can I make vegan or vegetarian Japchae?
Can I prepare Japchae in advance?
Do I need sesame seeds for garnishing Japchae?