Japchae with Tofu

Japchae with Tofu

Japchae with Tofu 50 People saved this recipe.

Korean sweet potato noodle stir-fry. A sweet and savory vegetarian dish.

Servings: 4-6

intermediate Mains Sunrise Extra Firm Tofu (350g)

  • 10 mins prep
  • 25 mins cook
  • 4-6 people


  • 1 pkg Sunrise Extra Firm Tofu (350g) sliced long & thinly
  • 8-10oz pack Korean dried sweet potato noodles (dangmyeon)
  • 2 tbsp vegetable oil
  • ½ onion, sliced thinly
  • 2 medium carrots, sliced into matchsticks
  • ½ zucchini, sliced into matchsticks
  • 1 red pepper, sliced long and thinly
  • Sauce Ingredients:
  • 3 cloves of garlic, minced
  • 3 sesame oil
  • ¼ cup cup soy sauce
  • 3 tbsp dark soy sauce
  • 1.5 tbsp honey
  • ¼ tsp black pepper
  • Garnish:
  • ⅛ cup sesame seeds
  • ¼ cup green onion, sliced (optional)


  1. In a medium bowl combine the sauce ingredients, add in the sliced tofu and toss to marinate. Set aside.
  2. In a large pot of boiling water, cook noodles for 6-8 minutes until soft. Drain and rinse in cold water and set aside.
  3. Heat a large, deep frying pan on medium-high and add oil, cook onions and carrots, until softened, about 5 minutes.
  4. Add the zucchini and peppers and cook until tender, another 5 minutes. Remove everything from pan and set aside in a bowl, covered.
  5. Drain marinade from tofu and reserve. Add 1 tbsp oil to pan and fry tofu about 2 minutes per side, then add the marinade to the pan, heat for 2-3 minutes then add the noodles, stir to coat noodles with sauce. Add the vegetables back to the pan, stir, reduce heat to low, and cover for 5 minutes.
  6. Divide amongst servings dishes and top with sesame seeds and green onion.

As per one serving size ()