Japchae with Tofu Steaks - alive magazine

Name: Japchae with Tofu Steaks - alive magazine
Ingredients: 1 pkg (350 g) organic extra-firm tofu; 10 oz (285 g) sweet potato noodles; 2 Tbsp (30 mL) low-sodium soy sauce; 1 Tbsp (15 mL) gochujang (Korean red chili paste); 1 Tbsp (15 mL) sesame oil; 1 Tbsp (15 mL) mirin or rice vinegar; 4 or 5 baby bok choy; 2 Tbsp (30 mL) grapeseed oil or peanut oil; 1 carrot, sliced into matchsticks; 1 red bell pepper, thinly sliced; 2 garlic cloves, thinly sliced; 3 green onions, white and green parts, thinly sliced; 3 oz (85 g) enoki mushrooms, ends trimmed; 1 Tbsp (15 mL) black sesame seeds

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In simple terms, Japchae is a Korean dish consisting of plenty of vegetables served with springy sweet potato noodles. Long, slender enoki mushrooms provide a…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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