Vegetable Japchae with Tofu
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $15.00
- Nutrition
- 480 cal · 16g protein
- meatless
- budget
🍳 1 pan · Picky-eater safe bet: plain noodles
Vegetable Japchae with Tofu is a Asian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $15 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Soy · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Kitchen shearsDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 8 oz sweet potato glass noodles
- 1 package extra-firm tofu
- 5 oz baby spinach
- 2 count carrot
- 4 oz shiitake mushrooms
- 1 count yellow onion
- 4 tbsp tamari
- 2 tbsp toasted sesame oil
- 2 tbsp brown sugar
- 1 tbsp sesame seeds
- 2 tbsp vegetable oil
Steps
- Boil the noodles 6-7 minutes until chewy-tender, drain, rinse with cool water, and snip into shorter lengths with scissors.
- Whisk the tamari, sesame oil, brown sugar and 2 tbsp water.
- Cut the tofu into thin strips and fry in the vegetable oil in a large skillet until golden, about 7 minutes; set aside.
- Stir-fry the sliced onion, julienned carrots and sliced mushrooms 4 minutes, then add the spinach until wilted.
- Add the noodles, tofu and sauce and toss 2 minutes until glossy. Top with sesame seeds; it's good warm or at room temperature.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 16 g
- Carbohydrates
- 58 g
- Fiber
- 5 g
- Sugar
- 12 g
- Fat
- 18 g
- Saturated fat
- 3 g
- Sodium
- 920 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop