Deliciously Easy Vegan Japchae
Korean japchae recipe that is vegan and gluten-free.
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!
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