Japchae Noodles With Tofu - Korean
Servings: 0
Ingredients
- 2 Pkt Sweet Potato Gluten-free noodle found them in the Asian section
- 1 box firm tofu pressed to remove excess water
- 2 tbsp sesame oil 1 onion thinly sliced
- 1 large Onion
- Stir Fry Friendly Vegeyables of your choice- mushrooms/ peppers / sprouts/carrots/ asparagus/ broccoli/ carrots/ snap peas thinly sliced
- 4 cloves minced garlic
- 3 cup fresh baby spinach
- Optional - Eggs/ toasted sesame seeds/ sliced green onions
- Salt, pepper, crushed pepper To taste
Tofu Marinade Sauce:
- ¼ cup Tamari soy sauce
- ½ tsp grated ginger
- 1 tbsp sambal
- 1 tsp rice wine or rice vinegar
- ½ tsp sugar
- 1 tbsp toasted sesame oil
- 2 tbsp maple syrup
- Whisk together
Egg Garnish (optional)
Instructions
- Cook the noodles as per instructions and set aside. I cut my noodles a little with scissors ( easier to eat)
- Sauté the tofu in 1 tsp sesame oil till light brown.
- Then marinate in the sauce while you prep the vegetables
- Add 1 tbsp sesame oil, and sauté onions, garlic till transparent. Then add all the vegetables and stir fry (don’t overcook-I like mine crispy).
- Add spinach and cook till wilted
- Set the veggies aside
- In a pan add a tsp oil, add the noodles and do a quick toss.
- Pour the sauce from the tofu on to the noodles and make sure the noodles are coated.
- Then add tofu and toss again lightly
- Add the veggies and toss to combine.
- Per taste add additional salt/ pepper/ sambal( depending on how spicy you like it)
- Sprinkle with eggs, green onions and toasted sesame seeds.
- Eggs (Optional) : Whisk eggs with a pinch of salt. Heat oil and coat bottom of pan. Reduce heat, add eggs and swirl to cook like a thin omelette. Cook eggs both sides and set aside. Cut into thin slices when cool.