Vegan Japchae

I made 1.5x the sauce, cause I thought it might be bland, and I definitely recommend doing that. Also added some MSG and vegan chicken instead of tofu. It was pretty good and filling.

I made my own smoked tofu with a block of extra firm tofu and used baby bella mushrooms and garlic powder. I left out the spinach. My sweet potato glass noodle packages were small (100g each) so I used 2 of them. The japchae noodles turned out really tasty! I used my kitchen scissors to cut up the noodles before adding them to the skillet with the tofu, veggies, and sauce. It made 4 servings.

Loved this. Will definitely make it again. Added in bok choy and cherry tomatoes as we had them in the fridge and they also worked well.. We don't normally use oil in our cooking so we didn't add any but it still worked just as well. Filling and nutritious.

I don’t cook everything separately; I just add the veggies in order of how long they’d take to cook. Much less fuss and the result seems good to me!

Added sliced black fungus to mine, and I recommend doubling the amount of sauce (and potentially extending the cook time to allow it all to soak in).

Easy and delicious! Needs a little acid like rice vinegar or chili sauce

4/5⭐ Took me way longer to cook lol. I think maybe around 2+ hours including going out to buy ingredients & prepping ingredients. It was tasty though! Topped with sriracha as it wasn't flavorful enough. Didn't have smoked tofu so I just cooked firm tofu with some liquid smoke.