Recipe: Vegan Tofu JjaJangmyun aka Noodles with Black Bean Sauce Noodle


This video shows you how to make the sauce and it’s up to you as far as how you want to eat this recipe with rice, noodle, spaghetti noodles, ramen or just plain alone as a quick meal.

Healthy Tofu Vegan JjaJangmyun aka Korean noodles with black bean sauce 채식 간짜장면 by Omma’s Kitchen

Serving 6 people
Preparing and cooking time : About 30 -45 mintues

Ingredients:
1/3 cup of Jjajang Paste (Black bean Paste)
1/3 cup of vegetable oil
One large round onion minced
1 cup of chopped green cabbage
1 cup of squash or 1 zucchini or just small zucchini
1 small to medium small cubed potato
1 tablespoon of sugar (To substitute for the sugar, I would add some sweet potato, kabocha squash)
Optional: 1 cups of minced mushroom
Optional: 1 packets of baked or lightly fried firm tofu
Optional: Starch: I’ve used all-purpose flour because that’s all I had but you can use corn starch or rice flour. My jjajang sauce has all vegetables with very little liquid so you may want to add more liquid if you want it like the restaurant version.

How to enjoy this recipe:

You can eat this with rice, jjajang noodle or spaghetti noodle, ramen noodle and they are all good

!For gluten and star free recipe you can also eat this dish without rice and noodles by not adding any salt or starch. Per portion, just add 1 tablespoon of black bean paste to simmered 1-2 tablespoon of oil and start adding onion and tofu and you other vegetables and quickly stir frying and eating it.

7 comments

  1. This is so wonderful. Thank you for sharing even though you seem so busy!! And thank you for making it VEGAN!!! I was so scared I would never be able to eat 짜장 again! And I agree–I’d rather have the best kitchen over a Chanel bag any day!!

  2. What kind of tofu were you using on that? The surface of the outside looked much darker and firmer than a regular tofu that I have been buying from the store..

  3. Great recipe, I was wondering if you were adding all the oil in and relieved to see there was lots left behind. BTW just wondering if you plan on doing a tutorial on kombucha making esp making the scoby from scratch. I’m trying it out right now, the waiting is the hardest.

  4. Thank you for the vegan version. As a vegan I really appreciate it. I was wondering how does the sauce taste like, is it strong, nutty, light…? I’ll try when I’ll go to my korean groceries store. 🙂

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