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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

JAPCHAE KOREAN GLASS NOODLES WITH TOFU Recipe

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This recipe for JAPCHAE KOREAN GLASS NOODLES WITH TOFU is from COOKING WITH THE CLAN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup soy sauce , low sodium, or tamari (I use soy sauce)
2 tablespoons honey
1 cup firm tofu , diced, (7 ounces)
8 ounces sweet potato starch noodles (any brand)
4 ounces spinach , fresh
1 tablespoon vegetable oil
1 cup yellow onion , thinly sliced
2 cloves garlic , minced
6 shiitake mushrooms , stems removed and thinly sliced
1/2 cup carrots , shredded
2 scallion stalks , cut into 1-inch pieces
1 1/2 teaspoons sesame oil
1 teaspoon sesame seeds
Directions:
Directions:
In a medium-sized bowl whisk together soy sauce and honey.
Add tofu, gently stir to coat and allow to marinate while you prepare other ingredients.
Bring a large pot of water to boil, enough to fit the noodles. Cook noodles in boiling water for 5 minutes. Do not discard water. You will use it for blanching the spinach.
Use tongs to transfer to a colander and rinse noodles under cool running water.
Cut the noodles into 6-inch long pieces with scissors. Set aside.
Blanch spinach in the same pot of water that you cooked the noodles for 1 minute until wilted.
Drain the water and rinse under cold running water.
Form spinach into a ball and squeeze out excess water. Use a knife to cut the spinach ball in half. Set aside.
Heat a large saute pan over medium-high heat.
Add 1 tablespoon oil and allow to heat up. Add onion, garlic, mushrooms, and carrot, saute for 2 minutes.
Add scallion and saute 1 minute.
Add tofu and cook 1 minute to warm (do not discard sauce).
Turn heat to low and add noodles, spinach, sesame oil and sauce. Gently stir to combine until noodles are coated with the sauce. Serve topped with sesame seeds.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 MINUTES
Personal Notes:
Personal Notes:
If you're looking for a stronger sauce flavor, add an additional 1 tablespoon soy sauce and 1 ½ teaspoon honey.
2) Maple syrup, coconut sugar or granulated sugar can be substituted for honey.
3) You can use dried shiitake mushrooms. Rehydrate for 10 minutes in hot water, then slice. The taste will be stronger but gives a nice umami flavor.

 

 

 

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