Description
Vegan Japchae is a delicious and colorful Korean glass noodle stir-fry featuring sweet potato starch noodles, crisp vegetables, and crispy air-fried tofu, all coated in a savory-sweet japchae sauce. This gluten-free, plant-based recipe brings vibrant flavors and textures together with simple cooking techniques, perfect for a nutritious and satisfying meal.
Ingredients
Tofu
- 9 oz firm tofu
- Olive oil or coconut oil for brushing
Noodles
- 9 oz sweet potato starch noodles
- 1 tablespoon sesame oil (to prevent sticking after cooking)
Vegetables
- 1 small onion (or ½ large onion), thinly sliced
- 2 small carrots, thinly sliced
- ½ red bell pepper, thinly sliced
- 5-6 shiitake mushrooms, sliced
- 2 spring onions, sliced
- 4.5 oz spinach
- 1 garlic clove, finely chopped or pressed
Cooking Essentials
- ½ tablespoon sesame oil (for cooking vegetables)
- 1 tablespoon tamari (for cooking shiitake mushrooms)
- ½ teaspoon brown sugar (for shiitake mushrooms)
- 2 tablespoons water (for shiitake cooking)
- 1 teaspoon sesame oil (for spinach seasoning)
Japchae Sauce
- 4 tablespoons soy sauce (use tamari for gluten-free option)
- 1 tablespoon sesame oil
- ½ tablespoon maple syrup
- 2 tablespoons water or vegetable stock
Instructions
- Prepare Tofu: Cut 9 oz of firm tofu into thin strips. Lightly brush the strips with olive oil or coconut oil. Air-fry the strips at 400°F (200°C) for about 12 minutes until crispy and golden. Alternatively, pan-fry or deep-fry the tofu if preferred.
- Cook Noodles: Bring a large pot of water to a boil. Add 9 oz of sweet potato starch noodles and cook according to package instructions until tender. Drain the noodles, then toss them with 1 tablespoon of sesame oil to prevent sticking. Set aside.
- Prepare Vegetables: Thinly slice the onion, carrots, red bell pepper, shiitake mushrooms, and spring onions.
- Cook Vegetables: In a pan or wok, heat ½ tablespoon sesame oil and cook the sliced onion until soft. Remove and set aside. Repeat this process separately with the carrots, bell pepper, and spring onions, cooking each vegetable until tender and setting them aside individually.
- Cook Shiitake Mushrooms: Grease the pan with a little sesame oil. Add the sliced shiitake mushrooms, 1 tablespoon tamari, ½ teaspoon brown sugar, and 2 tablespoons water. Cook until most of the liquid is absorbed and the mushrooms are tender. Set aside.
- Prepare Spinach: Boil water and cook 4.5 oz of spinach for about 2 minutes until wilted. Drain and combine the spinach with finely chopped or pressed garlic and 1 teaspoon sesame oil. Mix well and set aside.
- Season Vegetables: Once all vegetables are cooked, combine them in a bowl and season generously with salt and black pepper to taste.
- Make Japchae Sauce: In a small bowl, mix 4 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon sesame oil, ½ tablespoon maple syrup, and 2 tablespoons water or vegetable stock until well combined.
- Combine All Ingredients: In a large serving bowl, add the cooked noodles, air-fried tofu strips, cooked vegetables including the spinach mixture, and the japchae sauce. Toss everything thoroughly to ensure all ingredients are evenly coated with the sauce.
- Serve: Serve the japchae warm, garnished with sesame seeds if desired. Adjust seasoning with additional salt and pepper to taste and enjoy your flavorful vegan Korean glass noodle dish.
Notes
- For gluten-free version, use tamari instead of soy sauce in the japchae sauce and for cooking the mushrooms.
- You can pan-fry or deep-fry tofu strips if an air fryer is not available.
- The vegetables are cooked separately to retain their individual textures and flavors.
- Maple syrup can be substituted with brown sugar or monk fruit sweetener if preferred.
- Adding sesame seeds as garnish adds a nice nutty crunch but is optional.
- Adjust the salt and pepper to your preference before serving.
- For extra protein, feel free to add other plant-based proteins or increase tofu quantity.
