Tofu and Mushroom Japchae recipe - ingredients, nutrition and when to eat it
This japchae is made by stir-frying seared tofu, mushrooms, and glass noodles in a soy-based sauce for a mild yet savory dish.
This japchae is made by stir-frying seared tofu, mushrooms, and glass noodles in a soy-based sauce for a mild yet savory dish. Serve it with plenty of vegetables for a satisfying lunch or dinner.
Vegetables · 30 minutes to cook
Nutrition (per 337.5g serving): 437 kcal · protein 15.6g · carbohydrate 58.8g · fat 17.3g · sodium 1238.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Glass noodles can break easily if soaked too long, so check the soaking time on the package first.
Tips: Sear the tofu until golden before adding it so it holds its shape while stir-frying.
Tips: If your pan is small, cook the ingredients in batches, then bring them together at the end and season.
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Ingredients (1 serving)
- Tofu — 120 g
- Glass noodles — 45 g
- Shiitake mushrooms — 35 g
- Wood ear mushrooms — 15 g
- Carrot — 25 g
- Onion — 30 g
- Spinach — 30 g
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Garlic — 1 clove
- Toasted sesame seeds — 1 tsp
- Black pepper — 0.2 tsp