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Korean Sweet Potato Noodle Stir Fry (Japchae) with Marinated and Baked Tofu

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45 minutes preparation and 10 minutes active cooking
200 g pack firm organic tofu
1 tbsp sesame oil
tbsp
2 tbsp low-sodium soy sauce or shoyu/tamari
1 tbsp rice vinegar, lemon juice or white vinegar
honey
1 tbsp honey or maple syrup
50 g sweet potato noodles (or two ‘nests’)
½ tsp rapeseed oil (for boiling the noodles)
200 g baby spinach and/or young chard or other bitter green, chopped (I used both)
4 tbsp low-sodium soy sauce or alternatives
1 tbsp sesame oil
1 tbsp yuzu honey tea or dark sugar
¼ tsp white pepper
½ tbsp rapeseed oil
1 onion, finely sliced (I used red)
finely
8 -10 shiitake mushrooms, sliced
4 cloves garlic, minced
4 spring onions/scallions, trimmed and sliced
1 young carrot, julienned or finely shredded
shredded
1 young courgette
2. Stir up the marinade ingredients, pour it over the cubed tofu, and gently toss
350 F. Lay the tofu pieces on a baking tray lined with oiled foil, parchment paper or Silpat, and bake until the tofu is not longer wet and the surface is
4. For the noodles themselves, place the dry noodles into a deep pan of boiling water with the
5. Now blanch the spinach in a little water until collapsed
6. Now we can get cracking and get eating
7. Add the onion to the hot wok and stir fry for three minutes or so, then add the mushrooms, the garlic and spring onions, stirring and tossing for about two minutes