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Plant Based Chapchae (Korean Sweet Potato Glass Noodles)

chef-Julia.com
  • 40 minutes
  • Serves 6

INGREDIENTS

Marinated Tofu

7 oz

extra firm tofu, drained and pressed, cut into 1/2 inch cubes

1 tbsp

low sodium soy sauce

1 1/2 tbsp

grated fresh ginger

2 tsp

Sriracha or any red chili sauce

1 tbsp

tahini

2

garlic cloves, minced

Vegetables

1 cup

thinly sliced onions

3

garlic cloves, minced

3 cups

shiitake mushroom caps, sliced

1 cup

(2 inch) diagonally sliced green onions

1 cup

(2 inch match stick) julienne cut carrots

2 cups

baby spinach

1/2 tsp

crushed red pepper

Sauce

¼ cup low sodium soy sauce or low sodium tamari

2 tbsp

cane sugar (natural sugar preferred)

2 tbsp

rice vinegar

1 tbsp

tahini

Garnish

1 tbsp

toasted sesame seeds

2 tbsp

finely chopped scallions