Japchae Tofu Glass Noodles

• Glass Noodles(200 g)
• Tofu(400 g)
• Onion(1)
• Carrot(2)
• Bell pepper(1)
• Mushroom(200 g)
• Spinach(120 g)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Sesame oil(2 tbsp)
• Honey(1½ tbsp)
• Rice Vinegar(1 tbsp)
• Rapeseed Oil(2 tbsp)
• Sesame seeds(2 tsp)
• Green Onions(3)
• Black pepper(½ tsp)

Method

1. 1

   Soak {Glass Noodles} in hot water until softened. Meanwhile, drain {Tofu} and cut into bite-size pieces. Thinly slice the {Onion}, julienne the {Carrot}, thinly slice the {Bell pepper}, slice the {Mushroom}, roughly chop the {Scallions}, and mince the {Garlic}.

   ~12 min

2. 2

   In a small bowl, stir together {Soy sauce}, {Sesame oil}, {Honey}, {Rice Vinegar}, {Ginger}, and {Black pepper}. Drain the noodles well and snip them a few times with kitchen scissors for easier tossing.

   ~6 min

3. 3

   Heat half the {Vegetable oil} in a large wok or frying pan over medium-high heat. Add the {Tofu} and cook until golden on most sides, turning occasionally. Transfer to a plate.

   ~6 min

4. 4

   Add the remaining {Vegetable oil} to the pan. Stir-fry the {Onion}, {Carrot}, {Bell pepper}, and {Mushroom} until just tender and glossy. Add the {Garlic} and cook briefly, then add the {Spinach} and toss until wilted.

   ~6 min

5. 5

   Return the {Tofu} to the pan with the drained {Glass Noodles} and the sauce. Toss over medium heat until the noodles are evenly coated, glossy, and heated through. Sprinkle over the {Sesame seeds} and most of the {Scallions}.

   ~6 min

6. 6

   Divide between bowls and top with the remaining {Scallions}. Serve straight away while the noodles are springy and glossy.

   ~2 min