Stir-Fried Tofu and Vegetable Japchae with Sweet Potato Noodles

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Chewy sweet potato noodles stir-fried with tofu and colorful vegetables in a savory soy-sesame sauce, a satisfying Korean vegetarian dish. This Korean recipe (vegetarian), ready in about 35 minutes, pairs sweet potato noodles (dangmyeon), firm tofu, pressed and cubed, spinach, washed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz sweet potato noodles (dangmyeon)
• 8 oz firm tofu, pressed and cubed
• 2 cups spinach, washed
• 1 medium carrot, julienned
• 1 medium red bell pepper, thinly sliced
• 1 cup shiitake mushrooms, sliced
• 4 tbsp soy sauce
• 1 tbsp sugar
• 2 cloves minced garlic
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• 2 stalks green onions, sliced

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of water to a boil and cook 8 ounces sweet potato noodles for 6-7 minutes until tender but chewy. Drain and rinse under cold water, then cut noodles with scissors into shorter lengths.
2. Step 2: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 8 ounces cubed firm tofu and sauté for 4-5 minutes until golden on all sides. Remove tofu and set aside.
3. Step 3: In the same skillet, add remaining 1 tablespoon vegetable oil. Sauté 2 cups washed spinach, 1 medium julienned carrot, 1 medium thinly sliced red bell pepper, and 1 cup sliced shiitake mushrooms with 2 cloves minced garlic for 5 minutes until vegetables soften and garlic is fragrant.
4. Step 4: Return tofu to the skillet and add the cooked noodles. Pour 4 tablespoons soy sauce, 1 tablespoon sugar, and 2 tablespoons sesame oil over ingredients. Toss everything together over medium heat for 2-3 minutes until noodles are evenly coated and sauce is absorbed.
5. Step 5: Remove from heat and garnish with 1 tablespoon toasted sesame seeds and 2 sliced green onions before serving a hearty Korean-style japchae noodle dish.