Nutritious and Soft Tofu Japchae
Can it be this delicious without chewy glass noodles? A healthy and soft tofu japchae recipe
Thought of japchae as a holiday dish only? Now, enjoy it guilt-free with healthy tofu! Tofu japchae, filled with tenderness instead of chewiness, is a taste everyone from young to old will love. Complete your special table with this recipe, featuring a delightful harmony of colorful vegetables and fragrant shiitake mushrooms.
Main Ingredients
- 1 block firm tofu
- 2 eggs
- 3 dried shiitake mushrooms (or 5 fresh shiitake mushrooms)
- 1/2 each bell pepper (various colors)
- 1 king oyster mushroom
- 1/3 carrot
- 1/2 onion
Seasoning and Cooking
- 2 Tbsp soy sauce (including for tofu seasoning)
- 1/2 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp sesame oil
- Pinch of black pepper
- Pinch of salt
- Vegetable oil, as needed
- 2 Tbsp soy sauce (including for tofu seasoning)
- 1/2 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp sesame oil
- Pinch of black pepper
- Pinch of salt
- Vegetable oil, as needed
Cooking Instructions
Step 1
Pat the tofu dry with paper towels, then slice it thinly into about 0.5 cm thick pieces. Lightly sprinkle salt over the sliced tofu; this will enhance its flavor.
Step 2
Separate the egg whites and yolks into two separate bowls. This preparation will help you make beautifully shaped egg crepes.
Step 3
Wash all your ingredients: shiitake mushrooms (soak dried ones in warm water), bell peppers, king oyster mushrooms, carrots, and onions. Thinly julienne all the prepared vegetables and mushrooms, about 0.3 cm thick. Julienne them thinly so they cook tenderly and absorb the seasoning well.
Step 4
Heat a large pan over medium heat and add a generous amount of vegetable oil. Place the seasoned tofu slices in the pan and pan-fry them until golden brown and slightly crispy on both sides. Transfer the fried tofu to a plate to cool.
Step 5
Lightly beat the separated egg whites and yolks. Heat a thin crepe pan over low heat with a little oil. First, cook the egg whites thinly, then do the same for the egg yolks. Once completely cooled, julienne them finely.
Step 6
Clean the pan, heat it over medium heat, and add a little vegetable oil. Add the julienned carrots and sprinkle a tiny pinch of salt. Stir-fry quickly until the carrots are just tender. Stir-frying them briefly preserves their crisp texture.
Step 7
In the same pan used for the carrots, add the julienned onions and stir-fry with a little more vegetable oil. Once the onions become translucent, add the julienned king oyster mushrooms and continue to sauté until the mushrooms release their moisture.
Step 8
Finally, add the julienned bell peppers. Stir-fry over high heat for about 30 seconds. Bell peppers cook quickly and can become mushy if overcooked, so sautéing them briefly is key to maintaining their vibrant color. Turn off the heat immediately.
Step 9
If using dried shiitake mushrooms, rehydrate them and julienne. In a small bowl, mix 1 tsp soy sauce, 1/2 tsp sugar, a little minced garlic, a little sesame oil, and sesame seeds to make a seasoning. Toss the julienned shiitake mushrooms with this mixture, then stir-fry them separately in a lightly oiled pan to enhance their aroma.
Step 10
Slice the previously fried and cooled tofu into thin strips, about 0.5 cm thick. Cutting them into long, noodle-like strips will give the japchae a more authentic appearance.
Step 11
In a large bowl, combine the stir-fried carrots, onions, king oyster mushrooms, bell peppers, and the separately stir-fried shiitake mushrooms. Add the thinly sliced tofu. Drizzle with 1 Tbsp soy sauce, 1/2 Tbsp sesame oil, 1/2 Tbsp sugar, a pinch of black pepper, and sesame seeds for the main seasoning. Gently toss everything together with a spatula or your hands, being careful not to break the tofu, to complete your nutritious tofu japchae.
Step 12
Transfer the finished tofu japchae to a serving dish. Garnish with the prepared julienned egg crepes. Your beautiful tofu japchae is ready to be served and enjoyed warm.
