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Gluten-Free Tofu Japchae
Created by: Howcan Team
Ingredients
- 8 ounces of gluten-free sweet potato glass noodles
- 1/4 cup of tamari or gluten-free soy sauce
- 2 tablespoons of sesame oil
- 2 tablespoons of honey
- 1 block of firm tofu, drained and cut into thin strips
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 2 cups of spinach
- 2 green onions, chopped
- 1 tablespoon of sesame seeds
- Salt and pepper to taste
Instructions
- Cook the sweet potato glass noodles according to the package instructions. Drain and rinse with cold water. Set aside.
- In a small bowl, whisk together 1/4 cup of tamari or gluten-free soy sauce, 2 tablespoons of sesame oil, and 2 tablespoons of honey. Set aside.
- In a large non-stick skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add the tofu strips and cook until golden brown on all sides. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of sesame oil. Add the sliced bell peppers, onion, and minced garlic. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add the cooked sweet potato glass noodles, spinach, and the prepared sauce to the skillet. Toss everything together and cook for an additional 2-3 minutes until the noodles are heated through and the spinach is wilted.
- Add the cooked tofu back to the skillet and toss to combine with the noodles and vegetables. Season with salt and pepper to taste.
- Transfer the tofu Japchae to a serving platter and sprinkle with chopped green onions and sesame seeds before serving. Enjoy!
Gluten-free Japchae with tofu is a popular Korean dish that has a rich history. Traditionally made with sweet potato glass noodles, it was originally a royal court dish in the Joseon dynasty. The dish has evolved over time, and the tofu version has become a favorite among vegetarians and those with dietary restrictions. Renowned Korean chefs like Maangchi have popularized the tofu version of Japchae, emphasizing the importance of using high-quality tofu and fresh, colorful vegetables. In Korea, restaurants like Balwoo Gongyang in Seoul are known for their exceptional vegetarian Japchae, showcasing the skillful preparation of the dish. The key to a delicious gluten-free Japchae with tofu lies in the perfect balance of flavors and textures. The noodles should be tender yet chewy, and the tofu should be well-seasoned and pan-fried to a golden crisp. The dish's signature sweet and savory sauce, made with soy sauce, sesame oil, and sugar, ties everything together beautifully. For those looking to make this dish at home, it's essential to master the art of stir-frying the ingredients separately to ensure they are cooked to perfection while maintaining their individual flavors. Additionally, using a variety of vegetables such as spinach, carrots, and mushrooms adds depth and visual appeal to the dish. While the traditional Japchae features meat, the tofu version offers a delightful alternative that doesn't compromise on taste or texture. Whether enjoyed at a top-notch Korean restaurant or lovingly prepared in a home kitchen, gluten-free Japchae with tofu is a dish that celebrates the vibrant flavors of Korean cuisine while catering to diverse dietary preferences.
40 min
4
320 calories
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