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One Pot Tofu Glass Noodles are a delicious way to get rid of any veggie scraps you’ve got in the fridge. It’s meat free and probably a new noodle for you to try!
I hesitated with the title of this recipe because this recipe is extremely similar to Korean japchae, but the recipe was actually inspired by this thai glass noodle recipe.
You can find glass noodles at Hmart or your local international store. The packaging should say “sweet potato noodle” on it somewhere. Yes, these noodles are made from sweet potato starch!
Cooking the Glass Noodles
The noodles will soak for fifteen minutes in lukewarm water. Then they’re cut with scissors before tossing them with the sauce. This is all done before the cooking starts! You do not want to skip cutting the noodles. They are extremely long but also sticky and chewy. Not cutting the noodles will leave you with a sticky tangled ball of noodles
Crumbled, extra firm tofu, is my favorite way to eat tofu. Crumbling the tofu helps it soak up whatever liquids or spices better than if the tofu were cubed or sliced. To crumble the tofu, wrap the tofu in a dish towel and then place a heavy object (I use a cast iron) on top of it for 15 minutes. The pressure will squeeze out the water and then you can easily crumble the tofu with your hands.
This recipe does take a little bit of time when it comes to the preparation. When you’re slicing the vegetables, specifically the carrots and peppers, you want them sliced REEEALLY thin. This usually takes me about 15 minutes. But I don’t mind because the end result is warm a bowl of noodles with tender crunchy veggies.
One Pot Tofu Glass Noodles
- 2 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1-2 tsp Coconut Sugar or regular sugar
- 1 tsp Vegetable Better than Bouillon
- 1 tbsp Warm Water
- Big Handful of Spinach (see notes)
- 1 ½ Bell Peppers, very thinly sliced
- 8-10 Baby Bella Mushrooms, sliced
- 1 Carrot, peeled and thinly sliced
- 7 oz Sweet Potato Starch Noodles
- ½-1 Block Extra Firm Tofu, crumbled see above for instructions on crumbling
- 2 tbsp Sesame Oil
- 4 Cloves of Garlic, minced
- 1 tbsp Fresh Ginger, minced
- 1/4 Cup Scallions
- 1 tsp Ground Coriander
- 8 oz Water + 1 tsp Vegetable Better Than Bouillon mixed
- Mix all your sauce ingredients together. Set aside.
- Place a small pot of water over medium heat. When the water is hot, add your spinach. Let the spinach wilt for a minute or two. Then remove the spinach. Allow it to cool for a minute and then squeeze the excess water from the spinach. Set aside.
- Put your noodles in a bowl of lukewarm water and let them sit for 15 minutes. While you wait, begin slicing your vegetables and mincing the garlic and ginger. Set aside.
- When the noodles are ready, remove them from the water and begin cutting them. Cut them into half their original length. Reserve 2 tsp of the sauce - pour the rest over the noodles. Mix the sauce into the noodles so the noodles are evenly coated.
- Mix the remaining 2 tsp of sauce into the tofu crumbles. Set aside.
- Add sesame oil to a pot over medium heat. When oil is hot, add garlic, ginger and scallions. Let cook for a minute. Then add the coriander and stir well.
- Add tofu and stir, then add vegetables and cook for about 2 minutes.
- Add the noodles and pour the water over. Cover the pot and let cook for about 2 minutes.
- Stir the noodles - if they're too sticky add more liquid. If they become bland from adding more water, stir in a teaspoon more of bouillon. Let the noodles cook until they're a little firm but chewy - this should take no more than 5 minutes. The noodles should have a bounce to them when they're done.
- Serve immediately and enjoy!
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