Japchae (Korean Glass Noodles) with Tofu

Grab a big bowl of Japchae Korean glass noodles with tofu! Each bite is packed
with healthy vegetables and plant protein for a delicious gluten free meal.

Prep Time Cook Time Total Time

20 mins 10 mins 30 mins

Course: Entree Cuisine: Korean Servings: 4 servings Calories: 373kcal

Author: Jessica Gavin

Ingredients
1/4 cup soy sauce low sodium, or tamari

2 tablespoons honey
1 cup firm tofu diced, (7 ounces)

8 ounces sweet potato starch noodles Assi brand

4 ounces spinach fresh

1 tablespoon vegetable oil

1 cup yellow onion thinly sliced

2 cloves garlic minced

6 shiitake mushrooms stems removed and thinly sliced

1/2 cup carrots shredded

2 scallion stalks cut into 1-inch pieces

1 1/2 teaspoons sesame oil

1 teaspoon sesame seeds

Instructions
1. In a medium-sized bowl whisk together soy sauce and honey.
2. Add tofu, gently stir to coat and allow to marinate while you prepare other ingredients.
3. Bring a large pot of water to boil, enough to fit the noodles. Cook noodles in boiling water for 5
minutes. Do not discard water. You will use it for blanching the spinach.
4. Use tongs to transfer to a colander and rinse noodles under cool running water.
5. Cut the noodles into 6-inch long pieces with scissors. Set aside.
6. Blanch spinach in the same pot of water that you cooked the noodles for 1 minute until wilted.
7. Drain the water and rinse under cold running water.
8. Form spinach into a ball and squeeze out excess water. Use a knife to cut the spinach ball in half.
Set aside.
9. Heat a large saute pan over medium-high heat.
10. Add 1 tablespoon oil and allow to heat up. Add onion, garlic, mushrooms, and carrot, saute for 2
minutes.
11. Add scallion and saute 1 minute.
12. Add tofu and cook 1 minute to warm (do not discard sauce).
13. Turn heat to low and add noodles, spinach, sesame oil and sauce. Gently stir to combine until
noodles are coated with the sauce. Serve topped with sesame seeds.

Notes
1) If you're looking for a stronger sauce flavor, add an additional 1 tablespoon soy sauce and 1 ½
teaspoon honey.2) Maple syrup, coconut sugar or granulated sugar can be substituted for honey.3) You
can use dried shiitake mushrooms. Rehydrate for 10 minutes in hot water, then slice. The taste will be
stronger but gives a nice umami flavor.

Nutrition
Calories: 373kcal | Carbohydrates: 67g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Sodium: 850mg |
Potassium: 362mg | Fiber: 3g | Sugar: 12g | Vitamin A: 5330IU | Vitamin C: 12.4mg | Calcium: 142mg |
Iron: 2.1mg

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Recipe from Jessica Gavin -- https://www.jessicagavin.com/japchae-korean-glass-noodles-tofu/