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Japchae with Tofu

  • Extra Firm Tofu
  • Vegan
  • Ethnic Cuisine
  • Dinner
  • Vegetarian
  • Under 30 min

Korean sweet potato noodle stir-fry. A sweet and savory vegetarian dish.



1 pkg Sunrise Extra Firm Tofu , sliced long & thinly
8-10oz pack Korean dried sweet potato noodles (dangmyeon)
2 tbsp vegetable oil
½ onion , sliced thinly
2 medium carrots , sliced into matchsticks
½ zucchini , sliced into matchsticks
1 red pepper , , sliced long and thinly
Sauce Ingredients:
3 cloves of garlic , minced
3 tbsp sesame oil
¼ cup soy sauce
3 tbsp dark soy sauce
1½ tbsp honey
¼ tsp black pepper
⅛ cup sesame seeds
¼ cup green onion , sliced (optional)


  1. In a medium bowl combine the sauce ingredients, add in the sliced tofu and toss to marinate. Set aside.
  2. In a large pot of boiling water, cook noodles for 6-8 minutes until soft. Drain and rinse in cold water and set aside.
  3. Heat a large, deep frying pan on medium-high and add oil, cook onions and carrots, until softened, about 5 minutes.
  4. Add the zucchini and peppers and cook until tender, another 5 minutes. Remove everything from pan and set aside in a bowl, covered.
  5. Drain marinade from tofu and reserve. Add 1 tbsp oil to pan and fry tofu about 2 minutes per side, then add the marinade to the pan, heat for 2-3 minutes then add the noodles, stir to coat noodles with sauce. Add the vegetables back to the pan, stir, reduce heat to low, and cover for 5 minutes.
  6. Divide amongst servings dishes and top with sesame seeds and green onion.

Best made with: