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In a bowl, combine together all ingredients needed for the sauce. Mix well.
Boil a pot of water and cook noodles according to package instructions. I cooked mine for around 8 minutes. Drain and rinse under cold water for 30 seconds. Using a scissors, give it a few cut.
While cooking noodles, make your tofu. Combine cornstarch and salt. Then, place tofu cubes along with cornstarch mixture into a zip-top bag and toss until tofu are well coated.
Heat up a tablespoon of neutral oil in a wok or pan on medium high heat. Place tofu in one layer and cook for 2-3 minutes on each side, or until most sides are golden brown. Set aside.
In the same wok/pan, add in other ½ tablespoon of oil. Add in onion and saute for 2-3 minutes until translucent. Next, stir in garlic and cook for an addition 1 minute.
Toss in carrot and red pepper and cook for 3-4 minutes, or until they have soften slightly, stirring frequently.
Next, add your mushrooms and spinach. Cook for 1-2 minutes, or until spinach are wilted.
Add noodles, tofu cubes and sauce into the pan and give everything a good stir. Turn the heat off and enjoy vegan japchae while warm!