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PLANT BASED CHAPCHAE (KOREAN SWEET POTATO GLASS NOODLES)

PLANT BASED CHAPCHAE (KOREAN SWEET POTATO GLASS NOODLES)

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PLANT BASED CHAPCHAE (KOREAN SWEET POTATO GLASS NOODLES)

PLANT BASED CHAPCHAE (KOREAN SWEET POTATO GLASS NOODLES)

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Description

This dish is packed with flavor from shiitake mushrooms, marinated beef and sesame soy rice vinegar dressing. A little drizzle of Sriracha makes it even better. This noodle dish is made with sweet potato glass noodles and loads of vegetables and marinated tofu. The chewy noodles, tofu and vegetables make this dish a satisfying meal. It's always popular at potlucks.

CategoryBlue Zone Recipes, Korean, Plant-Based Recipes, Salads, Tofu, Vegetable

Total Time40 Mins

DifficultyEasy

Yields6 Servings

CuisineKorean

Ingredients
The Steps
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First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

7 oz extra firm tofu, drained and pressed, cut into 1/2 inch cubes
1 tbsp low sodium soy sauce
1.50 tbsp grated fresh ginger
2 tsp Sriracha or any red chili sauce
1 tbsp tahini
2 garlic cloves, minced
1 cup thinly sliced onions
3 garlic cloves, minced
3 cups shiitake mushroom caps, sliced
1 cup (2 inch) diagonally sliced green onions
1 cup (2 inch match stick) julienne cut carrots
2 cups baby spinach
0.50 tsp crushed red pepper
¼ cup low sodium soy sauce or low sodium tamari
2 tbsp cane sugar (natural sugar preferred)
2 tbsp rice vinegar
1 tbsp tahini
1 tbsp toasted sesame seeds
2 tbsp finely chopped scallions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

Tofu Drain the tofu and slice into 1/2 inch slabs. Press by placing between layers of paper towel and cover with a cutting board weighted down with a couple of large cans of vegetables or anything heavy. Press for 15 minutes. Remove from between towels and cut into 1/2 inch cubes. Marinate tofu for 15-30 minutes in a bowl or zip-top bag. Heat skillet to medium-high heat. Add the drained tofu and stir fry for 3 minutes or until browned on all sides. Cover and keep warm.
Directions
Prepare noodles according to package directions. I usually boil them for several minutes, 6-10 or until done. They should be chewy but not tough, and not soft. Different brands vary, so test the noodles after 3-4 minutes so you don't overcook them. Drain and snip into shorter lengths with kitchen scissors. Set aside in a large bowl. Place all sauce ingredients together in a mason jar or small container. Heat a large skillet or wok and add 2 tablespoons of water. Add crushed pepper. Water saute onions and carrots until just softened, about 3 minutes. Add the garlic and mushrooms and stir fry all vegetables for 3 minutes. Add the noodles and tofu and heat through. Add the spinach and cook until just wilted. Add the sauce, reserving some to add when serving. Sprinkle with scallions and freshly toasted sesame seeds.

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