Refreshing Bites This japchae recipe is vegan and gluten-free. I absolutely love Korean food and could eat this all day. We would always order this dish at any of the Korean restaurants we would visit. It’s typically made with strips of beef so I’ve replaced this with tofu. If you have a soy allergy you can omit this and add more mushrooms. And also replace the tamari sauce with coconut aminos. When buying soy always go for organic or at least non-gmo. Regular soy can cause health issues cause it is genetically modified. It has a wonderful mix of vegetables like carrots, zucchini, red cabbage, shiitake mushrooms, spinach, scallions, and garlic. I’ve omitted the sugar, which is typically used in this recipe. I personally like it without it.
How To Video
Let’s Cook!
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What you’ll need
- 12 oz sweet potato glass noodles one package
- 7 oz tofu about half a package
- 1/8 cup olive oil
- 4 cloves garlic
- 4 scallions green parts saved for garnishing
- 1/2 cup onions
- 2 cups fresh spinach
- 1/2 cup shiitake mushrooms
- 1/2 cup red cabbage shredded
- 1 zucchini thinly sliced
- 1 cup carrots thinly sliced
- 1/4 cup tamari sauce can also use soy sauce if not avoiding gluten
- 1/8 cup sesame oil
- 1 tbsp sesame seeds
Chop up the onions and scallions. Separate the dark greens parts of the scallion to add as garnish. Mince the garlic and set aside.
Thinly slice the carrots, zucchini, red cabbage.
Boil water in a large pot and add in the sweet potato noodles. Follow package cooking instructions.
Once cooked drain and put in cold water to stop cooking process. Set aside.
Chop the tofu into cubes and put it in an air fryer for 7- 8 minutes at 400°F until sides get slightly golden. You can also saute tofu over the stove. Add a tablespoon of oil in a saute pan and cook each side over medium heat for about 3-4 minutes until sides golden in color.
Heat up a large wok or skillet pan with olive oil. Add in the onion, scallions, and garlic and cook till onions are translucent.
Add the carrots, cabbage, zucchini, and shiitake mushrooms and cook till vegetables of soften about 3-5 minutes
Add in the cooked tofu and spinach and mix all ingredients.
Add the sweet potato noodles and green parts of the scallions.
Pour the tamari sauce and sesame oil on top and mix well.
Sprinkle with sesame seeds mix well.
Serve immediately and enjoy!
Deliciously Easy Vegan Japchae
Ingredients
- 12 oz sweet potato glass noodles one package
- 7 oz tofu about half a package
- 1/8 cup olive oil
- 4 cloves garlic
- 4 scallions green parts saved for garnishing
- 1/2 cup onions
- 2 cups fresh spinach
- 1/2 cup shiitake mushrooms
- 1/2 cup red cabbage shredded
- 1 zucchini thinly sliced
- 1 cup carrots thinly sliced
- 1/4 cup tamari sauce can also use soy sauce if not avoiding gluten
- 1/8 cup sesame oil
- 1 tbsp sesame seeds
Instructions
- Boil water in a large pot and add in the sweet potato noodles. Follow package cooking instructions. Once cooked drain and put in cold water to stop cooking process. Set aside.
- Chop up the onions and scallions. Separate the dark greens parts of the scallion to add as garnish. Mince the garlic and set aside.
- Thinly slice the carrots, zucchini, red cabbage.
- Chop the tofu into cubes and put it in an air fryer for 7- 8 minutes at 400°F until sides get slightly golden. You can also saute tofu over the stove. Add a tablespoon of oil in a saute pan and cook each side over medium heat for about 3-4 minutes until sides golden in color.
- Heat up a large wok or skillet pan with olive oil. Add in the onion, scallions, and garlic and cook till onions are translucent.
- Add the carrots, cabbage, zucchini, and shiitake mushrooms and cook till vegetables of soften about 3-5 minutes
- Add in the cooked tofu and spinach and mix all ingredients.
- Add the sweet potato noodles and green parts of the scallions.
- Pour the tamari sauce and sesame oil on top and mix well.
- Sprinkle with sesame seeds mix well. Serve immediately and enjoy!
Video
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