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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.

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    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

    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.

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