Ingredients with Measurements:
- 8 oz sweet potato noodles
- 1 block firm tofu, drained and cut into small cubes
- 1 onion, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp black pepper
- 1 cup spinach leaves
- 1 carrot, julienned
- 1 green onion, sliced
Special equipment needed:
- Large pot
- Colander
- Large skillet or wok
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add sweet potato noodles and cook for 5-7 minutes until tender. Drain and rinse with cold water. Set aside.
2. In a large skillet or wok, heat vegetable oil over medium-high heat. Add tofu and cook until golden brown, about 5 minutes. Remove tofu from skillet and set aside.
3. In the same skillet, add onion, red bell pepper, and garlic. Cook for 3-5 minutes until vegetables are tender.
4. In a small bowl, whisk together soy sauce, sesame oil, brown sugar, rice vinegar, and black pepper.
5. Add sweet potato noodles, tofu, spinach, and carrot to the skillet with the vegetables. Pour the sauce over the ingredients and toss to combine.
6. Cook for an additional 2-3 minutes until everything is heated through and the sauce is evenly distributed.
7. Garnish with green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 14g
Carbohydrates: 33g
Protein: 12g
Sodium: 580mg
Sugar: 8g
Substitutions for ingredients:
- Sweet potato noodles can be substituted with glass noodles or rice noodles.
- Firm tofu can be substituted with extra firm tofu or tempeh.
- Red bell pepper can be substituted with green bell pepper or yellow bell pepper.
- Spinach leaves can be substituted with kale or bok choy.
Variations:
- Add sliced mushrooms for an earthy flavor.
- Use shrimp or chicken instead of tofu for a non-vegetarian version.
- Add sliced jalapenos for a spicy kick.
Tips and tricks:
- Rinse the sweet potato noodles with cold water after cooking to prevent them from sticking together.
- Use a non-stick skillet or wok to prevent the tofu from sticking to the pan.
- Make the sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates.
Garnishes:
Garnish with green onions, sesame seeds, or chopped peanuts.
Pairings:
Serve with steamed rice or a side of kimchi.
Suggested side dishes:
- Korean-style cucumber salad
- Steamed bok choy
- Stir-fried green beans
Troubleshooting advice:
- If the sweet potato noodles are too hard, cook them for an additional 1-2 minutes.
- If the tofu is sticking to the pan, add more oil or use a non-stick skillet.
Food safety advice:
- Make sure to drain and press the tofu to remove excess water before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Japchae is a popular Korean dish made with sweet potato noodles, vegetables, and meat or tofu. It originated in the Joseon Dynasty and was traditionally served at special occasions and celebrations.
Flavor profiles:
Sweet, savory, and slightly tangy.
Serving suggestions:
Serve hot as a main dish or as a side dish.
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Region: Korean