Korean-Style Tofu, Vegetable and Noodle Stir-Fry

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This dish, called japchae oregon chapchae successful Korean, combines cellophane noodles (made from mung legume oregon saccharine murphy starch) with a medley of vegetables and sometimes bulgogi, but tofu makes an fantabulous stand-in for a vegetarian dinner.

Cellophane noodles and achromatic vinegar tin beryllium recovered astatine Asian markets oregon successful the Asian conception of immoderate supermarkets.

The seasoned noodles tin beryllium refrigerated for up to 3 days earlier you marque the dish. The tofu needs to marinate for astatine slightest 20 minutes oregon up to overnight. The completed crockery is champion eaten soon aft it is made.

Ingredients

Eight -ounce bundle cellophane noodles (see headnote)
2 tablespoons toasted sesame oil
2 tablespoons low-sodium, gluten-free soy sauce, oregon much arsenic needed
3 tablespoons Chinese achromatic vinegar (see headnote), oregon much arsenic needed
1/2 spoon sugar, oregon much arsenic needed
14 ounces extra-firm tofu, drained, pressed and chopped into tiny dice
1/4 spoon good oversea salt, oregon much arsenic needed
1/2 spoon freshly crushed achromatic pepper, oregon much arsenic needed
1 mean yellowish onion, thinly sliced
1 reddish doorbell pepper, stemmed, seeded and chopped into bladed strips
8 ounces shiitake mushrooms, stemmed and sliced (about 2 cups)
7 ounces babe spinach (about 8 cups)
2 tablespoons achromatic sesame seeds (may substitute toasted achromatic sesame seeds)

Nutritional Facts

Per serving

Calories
290
Fat
10 g
Saturated Fat
2 g
Carbohydrates
41 g
Sodium
400 mg
Protein
10 g
Fiber
3 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Vegan Without Borders," by Robin Robertson (Andrews McMeel, 2014).

Tested by Joe Yonan.

Published October 7, 2014

Updated March 15, 2026