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Korean Japchae Noodles with Crispy Tofu

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Rating: 4.0; Vote: 1

Korean Japchae Noodles with Crispy Tofu Like many people, I find it hard to make tofu exciting without having to do lots of work to it. This version is done in 2 minutes and adds a wonderful meaty texture to the dish. You can fry them another minute to make them extra crunchy. This recipe is all about the dressing though and its also great with roast vegetable salads and rice bowls. Japchae (jap meaning mix and chae meaning vegetable) is a classic Korean dish and often uses mushrooms and carrots so please feel free to throw in whatever veg you have in the fridge. This has the added bonus of being a one pan recipe! Serves 2 Ingredients: 150g glass/cellophane noodles (like these) or rice noodles would work too 2 tbsp sunflower oil 1 medium aubergine, cut into chunks 1/2 red onion, thinly sliced 1 red pepper, thinly sliced lengthways 1 garlic clove, grated 150g white cabbage, thinly sliced (about 1/3 of a cabbage) handful baby spinach handful chopped cashews 1 tbsp sesame seeds handful coriander, roughly chopped 1 lime for garnishing, optional For the crispy tofu 1 tbsp sunflower oil/coconut oil 120g firm tofu (I used this brand) pinch of dried chilli flakes sea salt and black pepper For the sesame seed marinade 4 tbsp soya sauce (I used tamari which is gluten-free) 4 tbsp toasted sesame oil 2 tbsp mirin wine 3 tbsp rice wine vinegar 1 tbsp maple syrup 1 tbsp grated ginger (about a large thumb) Zest and juice of 1 lime Set a large non-stick frying pan on a medium to high heat and pour in the sunflower oil. Next add in the chopped aubergine and fry everything for about 5 minutes until it has softened. You can start chopping up the other veg while this fries. I used a mandolin for speed and making sure that everything is thinly sliced. Then add in the pepper and red onion frying for 2 minutes before grating on the garlic clove. Next add in the chopped cabbage and leave to fry for another 5 minutes or until everything has reduced in size and softened. Season with salt, pepper and a squeeze of lime juice before removing from the heat. While the veg is frying you can make the marinade. Put all of the ingredients into a bowl and mix together. Taste to check the seasoning. It should taste zingy, fresh, a little sour with a touch of sweetness from the maple syrup. Put to one side. Put the noodles into a bowl and cover in newly boiled water leaving for about 4 minutes. The thin type of noodle takes about 4 minutes to cook and anything thicker will take a few more minutes. Drain and add to a large bowl. Pour over the sauted veg from the pan, roughly chopped spinach, sesame marinade and toss everything together. Using the same frying pan without washing, set to a medium to high heat and add one tablespoon of oil. Using the larger grater side, grate the firm tofu straight into the pan. Season generously with salt, pepper and a pinch of chilli flakes. Fry for about 2 minutes or until they start to crisp up and colour a little. Then remove from the heat. Serve the noodles with a handful of chopped nuts, coriander, sesame seeds on top and the crispy tofu. This lasts for a few days in the fridge and you could prep it for a dinner party. I would warm everything in a pan and mix in the sauce, garnishes just before serving. Also do the tofu fresh on the day as it is best just after cooking! Please let me know if you try it as would LOVE to hear your comments!
Date: 2020-08-16

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Comments and reviews: 10

Imola
i just finished this and had a few bumps in the road but finally got there. i couldn't find the noodles or rice noodles so i used a pack of ramen noodles without the seasoning and it works. a note about the sesame oil: for me 4 table spoons was waaay too much. maybe my sesame oil has a very strong taste, but i would recommend starting with one tbspoon and tasting the sauce to see if you need/prefer more. i also added about only half of the ginger, my soy sauce was more sweet so I skipped the maple syrup and also the wine, i have no idea what kid of wine that is: ) and just added the rice vinegar. i also added a shredded carrot to the veggies. i was nervous about the tofu because i can get only one kind where i live and it's in brine so it's already salty but it turned out to be quite firm and it crisped up nicely. all in all, with a few tweaks, it's very tasty and flavorful dish.
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76
The tip with the tofu I got before from a friend, you can also cut small cubes and roast them in a pan or crumple the tofu and roast. From taifun the brand they have also prepared tofu with amazing different tastes. Always be aware too much tofu can cause stomach issues for woman, a massage therapist for stomach issues told me.
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MIJI
Hi. I want to let you know that as a Korean, this is not a Japchae at all. From noodles to seasoning for ingredients, there's no resemblance to Japchae.
Thank you for trying Korean Japchae, but this is a totally different dish. Is this a Singapore Noodle? It's like Southeast Asian food.
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Claire
I just made it this evening. It's similar to a pad-thai in a way. Such a simple, but absolutely delicious meal! This will definitely be a go-to one for the future. The dressing is to die for. I've now found a new way to cook tofu as well. Thanks Ella. fantastic video, yet again.
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Rezveer
I am not the best cook but this was amazing! I find it easier to have all the prep done beforehand so everything is ready to chuck in as I cook. Can you edit your recipe please deliciouslyella to include your chosen brand of tofu? I loved this and will def make it again.
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Megs
It's an Asian fusion noodle dish. more on the thai side, not korean. There are a few key ingredients when it comes to Japchae. the sweet potato noodles with will give you a VERY different texture than rice noodles, and shiitake mushrooms, however this dish looks divine!
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Claire
Unfortunately the sauce turned out quite tasteless for me. It was like all the flavours cancelled each other out? I used Sesame Oil that did not say toasted though, and Apple Cider Vinegar instead of Rice Vinegar. Any tips for improving? I've got a whole jar to use!
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food
Made this dish this week - absolutely delicious. I substituted some of the veggies based on what was available in the supermarket (just aubergines and yellow peppers) but it was fab. Especially love the crispy tofu!
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coriarchin
Just tried this recipe and its soo good! I thought it would take a while to make (worth the effort) but when I checked the clock only 10 minutes had passed! Its takes as long as it takes the noodles to cook.
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Lana
This isnt korean at all. We use sweet potato noodles and like 2 of the Ingredients listed. This isnt even korean street food. Gross dont put this shit on Koreans, we dont want to be embarrassed
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