Japchae con Tofu — Korean Glass Noodles with Tofu and Vegetables

Other Fast With Oil Published June 13, 2026

Japchae is the glossy, sweet-savory glass-noodle dish that crowns every Korean celebration — springy sweet potato starch noodles tossed with a rainbow of stir-fried vegetables in a soy-sesame glaze. This version adds pan-crisped tofu strips so it eats as a full meal rather than a side, with the chewy noodles, earthy mushrooms, sweet peppers, and toasted sesame coming together into something balanced and deeply satisfying. The sweet potato noodles are naturally bouncy and the tofu and sesame seeds push the protein up where a fasting meal needs it.

On strict no-oil days, stir-fry the vegetables in a splash of soy sauce and water rather than oil and toss the noodles with a touch of toasted sesame paste thinned with water in place of the sesame oil finish.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 35 minutes

INGREDIENTS

- 200g (7 oz) dried sweet potato glass noodles (dangmyeon)
- 1 block (300g) firm tofu, cut into strips
- 3 tablespoons vegetable oil, divided (omit for strict days)
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 onion, sliced
- 150g (5 oz) shiitake or button mushrooms, sliced
- 3 cups spinach
- 3 cloves garlic, minced
- 2 scallions, sliced
- 1 tablespoon toasted sesame seeds

For the sauce:

- 4 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon toasted sesame oil (omit for strict days)
- 1 teaspoon grated ginger

METHOD

1. Cook the glass noodles in boiling water according to the package (usually 6-7 minutes) until chewy and translucent. Drain, rinse briefly, and cut a few times with scissors. Toss with a splash of the sauce to keep them from sticking.

2. Whisk together all the sauce ingredients and set aside.

3. If using oil: heat 1 tablespoon oil in a large skillet or wok over medium-high. Fry the tofu strips until golden on both sides, about 6 minutes. Remove and set aside. (For strict days: dry-pan the tofu in a hot nonstick skillet until browned.)

4. Add another tablespoon of oil (or a splash of water and soy for strict days). Stir-fry the onion, carrot, pepper, and mushrooms in batches until just tender-crisp, about 4 minutes. Add the garlic and spinach in the last minute until the spinach wilts.

5. Return the noodles and tofu to the pan. Pour over the remaining sauce and toss everything together over medium heat for 2-3 minutes until glossy and evenly coated.

6. Off the heat, fold in the scallions and sesame seeds. Serve warm or at room temperature.

NOTES

- For strict no-oil days: stir-fry everything in splashes of soy and water, dry-pan the tofu, and finish with sesame paste thinned with water instead of sesame oil.
- Sweet potato glass noodles only — mung bean vermicelli is too delicate and will turn to mush.
- Add a handful of edamame or pan-fried tempeh for even more protein.
- Japchae is traditionally served at room temperature, so it travels well to a parish meal or a fasting potluck.