Hello hi everyone! This is a recipe for a Korean Japchae that ive been working on that I tweaked a bit for a vegetarian version seared tofu (in lieu of the more traditional bulgogi beef). I love doing the bulgogi version in the summers when the barbecue grill can be fired up on hot days, but this tofu version comes in handy when I'm feeling lazy and/or it's too cold to go outside and barbecue some bulgogi. Hope you try it!
serves 2-3
INGREDIENTS (dry)
4 cloves garlic
1 tbsp ginger (about 1 inch)
2 small carrots
1/4 cup cucumber
1/2 medium onion
2 green onions (whites and greens separated)
2 eggs
1 lb extra firm tofu
8 oz glass noodles
6 oz spinach, blanched
4 oz shiitake mushrooms
2 tbsp toasted sesame seeds
8 tbsp low sodium soy sauce (or 4 tbsp full sodium soy sauce)
4 tbsp brown sugar
4 tbsp sesame oil
1 tbsp gochujang
kosher salt
vegetable oil
PREP (dry)
crush and mince the garlic, set aside
peel and mince the ginger, set aside
peel and julienne the carrots, set aside
julienne the cucumber, set aside
slice the onion, set aside
slice green onions on a bias, separate the whites and greens, set aside
dice the tofu, strain thoroughly, and set aside
whisk two eggs, set aside
PREP (sauce)
combine the garlic, ginger, soy sauce, brown sugar, sesame oil, sesame seeds, gochujang, and a pinch of kosher salt to taste. Stir until combined, then set aside
blanch the spinach, toss with 2 tbsp of sauce to combine, then set aside
blanch the shiitake mushrooms, toss with 2 tbsp of sauce to combine, then set aside
soak the glass noodles in boiling water for 5 minutes while agitating constantly. Strain, toss with 2 tbsp of sauce to combine, then set aside
ON THE STOVE
HEAT a wok as hot as possible
ADD 2 tbsp vegetable oil, then saute tofu with 2 tbsp of sauce
SEAR in the wok by leaving it undisturbed for 2-4 minutes, then remove from heat and set aside
WIPE wok clean, add 2 tbsp of vegetable oil to the wok, and saute the carrots, onions, and whites of green onions
SEASON with kosher salt to sweat onions, toss with 2 tbsp of sauce, then remove from heat and set aside
WIPE wok clean again, add 2 tbsp of vegetable oil to the wok, and add eggs to the wok
ROTATE the wok to let the eggs cook but do not agitate or scramble in any way
FRY for 30 seconds, then remove from heat, and slice into ribbons. Set aside
COMBINE the cooked eggs, vegetables, spinach, and mushroom and tofu on top of noodles
FINISH with greens of green onions and sauce to taste