Crispy Tofu Japchae* Recipe

Press and prepare

Drain the 14 oz block of extra-firm tofu and press it for at least 20 minutes to remove excess moisture. After pressing, cut the tofu into 3/4- to 1-inch cubes.

Coat

In a shallow bowl, combine 3 tbs cornstarch, 1 tsp salt, and 1 tsp black pepper. Toss the tofu cubes gently in the cornstarch mixture until evenly coated, shaking off excess.

Pan-fry until crispy

Heat a large nonstick or stainless-steel skillet over medium-high heat and add 3 tbs neutral oil. When oil is shimmering, add tofu in a single layer (work in batches if necessary). Cook undisturbed 3–4 minutes per side until deeply golden and crisp (about 8–10 minutes total per batch). Transfer cooked tofu to a wire rack or paper towel-lined plate.

Cook noodles

Bring a large pot of water to a rapid boil. Add the 8 oz sweet potato noodles and cook according to package instructions (usually 6–8 minutes) until tender but slightly chewy. Drain and rinse under cool water. Cut noodles with kitchen shears into 10–12 inch lengths for easier eating and toss with 1 tsp toasted sesame oil to prevent sticking.

Prep vegetables

While noodles cook, thinly slice 1 green bell pepper and 1 red onion into strips. Shred or thinly slice 2 cups green cabbage and julienne 1 carrot if using. Mince 3 cloves garlic.

Stir-fry vegetables

Heat a large pan or wok over medium-high heat. Add 1 tbs toasted sesame oil. Add minced garlic and stir 30 seconds until fragrant. Add red onion and cook 1–2 minutes until starting to soften. Add green pepper, carrot, and cabbage and stir-fry 3–4 minutes until vegetables are tender-crisp.

Make japchae sauce and combine

In the pan with vegetables, add 3 tbs low-sodium soy sauce, 1 tbs brown sugar, 1 tbs rice vinegar, and 1/4 cup water (reserved from the 1 cup). Stir to combine and heat until sugar dissolves. Add the drained noodles to the pan and toss gently to coat and heat through, 1–2 minutes. If the mixture seems dry, add up to 1/2 cup more water a little at a time. Taste and adjust seasoning. Remove from heat.

Blend glaze

In a small bowl, whisk together 2 tsp red curry paste, 1 tbs coconut milk, 1 tbs maple syrup, and 1 tbs lime juice until smooth.

Glaze tofu (optional)

If you prefer glazed tofu, return a portion of the cooked tofu to a clean skillet over low heat, add the red curry glaze, and toss to coat for 1 minute until the glaze clings to the tofu. Remove from heat.

Make vinaigrette

In a bowl or jar, combine 2 tbs smooth almond butter, 2 tbs fresh lime juice, 1 tbs rice vinegar, 1 tbs water, 1 tsp soy sauce, 1 tsp honey or maple syrup, and 1 tsp grated ginger. Whisk vigorously (or shake in a jar) until smooth and emulsified. If too thick, add additional water 1 tsp at a time to reach a pourable consistency. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Finish japchae with vinaigrette and herbs

To the warm japchae noodles and vegetables, add chopped cilantro (2 tbs), chopped mint (2 tbs), and sliced scallions (2 tbs). Pour half of the almond lime vinaigrette over the noodles and toss to coat. Reserve the remaining vinaigrette for serving.

Assemble and garnish

Divide the japchae among 4 plates. Top each portion with equal amounts of crispy tofu (glazed or plain). Drizzle any remaining red curry glaze over the tofu for an accent. Finish with 2 tbs toasted sliced almonds and 1 tsp sesame seeds sprinkled over all. Taste and add extra vinaigrette or soy sauce if desired.