Best made with:
Japchae with Tofu
- Extra Firm Tofu
- Ethnic Cuisine
Korean sweet potato noodle stir-fry. A sweet and savory vegetarian dish.
Ingredients
| 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 |
Garnish:
| ⅛ cup | sesame seeds |
| ¼ cup | green onion , sliced (optional) |
Directions
- In a medium bowl combine the sauce ingredients, add in the sliced tofu and toss to marinate. Set aside.
- In a large pot of boiling water, cook noodles for 6-8 minutes until soft. Drain and rinse in cold water and set aside.
- Heat a large, deep frying pan on medium-high and add oil, cook onions and carrots, until softened, about 5 minutes.
- Add the zucchini and peppers and cook until tender, another 5 minutes. Remove everything from pan and set aside in a bowl, covered.
- 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.
- Divide amongst servings dishes and top with sesame seeds and green onion.