Healthy ‘No-Meat’ JaJang Over Tofu Noodles
Healthy ‘No-Meat’ JaJang Over Tofu Noodles
Vegetarian JaJang with Tofu Noodles
Enjoy a delicious and healthy twist on ‘JaJang’ (Korean black bean noodles) using frozen tofu for a hearty, meat-free sauce. This recipe is light and not greasy, making it satisfying without the need for traditional accompaniments like pickled radish or raw onions. It’s a perfect guilt-free meal for those mindful of their calorie intake, offering a light yet flavorful JaJang experience.
Main Ingredients- 200g frozen tofu, water squeezed out
- 20g mini king oyster mushrooms, chopped
- 1 onion, finely diced
- 1/4 head of cabbage, finely diced
- 1/3 zucchini, finely diced
- 1 potato, finely diced
- 4 packs of tofu noodles
JaJang Sauce- 100g solid JaJang paste
- 250g water
- 2 Tbsp cooking oil
- 1 Tbsp sugar (adjust to taste)
- 1 Tbsp dark soy sauce (or regular soy sauce)
- 100g solid JaJang paste
- 250g water
- 2 Tbsp cooking oil
- 1 Tbsp sugar (adjust to taste)
- 1 Tbsp dark soy sauce (or regular soy sauce)
Cooking Instructions
Step 1
First, thaw the frozen tofu at room temperature. Once thawed, wrap it tightly in a clean cloth or cheesecloth and squeeze out as much water as possible. This step is crucial for achieving a chewy texture.
Step 2
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the squeezed tofu and stir-fry, breaking it down, until it becomes crumbly and lightly browned, resembling ‘soboro’ (Korean streusel topping). This process helps to remove excess moisture.
Step 3
Prepare the vegetables: dice the potato, zucchini, mini king oyster mushrooms, and onion into small, uniform cubes (about 1cm). This ensures they cook evenly and integrate well with the sauce.
Step 4
In another pan, heat 1 tablespoon of cooking oil over medium-high heat. Add all the diced vegetables (potato, zucchini, mushrooms, onion) and stir-fry quickly until they are slightly softened and the edges appear translucent.
Step 5
Add the prepared tofu ‘soboro’ to the pan with the stir-fried vegetables. Mix everything together and continue to sauté for another 1-2 minutes, allowing the flavors to meld.
Step 6
Pour in 250g of water and bring it to a boil over high heat. Once boiling, reduce the heat to medium. Add the 100g of solid JaJang paste and stir until it is completely dissolved and incorporated into the sauce.
Step 7
Once the JaJang paste is fully dissolved, lower the heat to low. Continue to cook and stir until the sauce thickens and the moisture has evaporated, coating the vegetables and tofu well. Be careful not to let it stick to the bottom. Just before turning off the heat, stir in 1 tablespoon of sugar and 1 tablespoon of dark soy sauce to enhance the sweetness and deepen the color. (Adjust sugar and soy sauce to your preference.)
Step 8
Prepare the tofu noodles according to the package instructions, usually by briefly boiling or rinsing them. Drain the noodles thoroughly in a colander. Generously spoon the prepared JaJang sauce over the drained tofu noodles to serve.
