Vegetarian Tofu Jjajangmyeon
Vegetarian Tofu Jjajangmyeon
Ingredients
For the Jjajang Sauce
- 1 pound firm tofu, pressed and cut into 1/2-inch cubes
- 2 onion, medium, chopped
- 2 zucchini, medium, cut into 1/2-inch cubes
- 8 tablespoons black bean paste (chunjang), halal-certified if desired
- 4 tablespoons soy sauce
- 2 tablespoons granulated sugar
- 4 tablespoons vegetarian oyster sauce, halal-certified if desired
- 1/2 teaspoon MSG, or to taste
- 1 1/2 cups water
- 3 tablespoons vegetable oil, divided
For the Noodles
- 1 pound Chinese noodles, fresh or dried
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the cubed tofu and stir-fry until golden brown and slightly crispy on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
⏱️ 7 min
- 2
Add the remaining 2 tablespoons of vegetable oil to the same pan. Add the chopped onions and sauté for 3-4 minutes until softened and translucent. Add the cubed zucchini and continue to stir-fry for another 3-4 minutes until slightly tender.
⏱️ 8 min
- 3
Push the vegetables to one side of the pan. Add the black bean paste (chunjang) to the empty side of the pan and stir-fry it for 1-2 minutes to cook out the raw flavor. This step is crucial for a rich sauce.
⏱️ 2 min
- 4
Combine the black bean paste with the vegetables. Stir in the soy sauce, granulated sugar, vegetarian oyster sauce, and MSG. Mix well.
⏱️ 2 min
- 5
Pour in the water and bring the sauce to a simmer, stirring occasionally. Reduce the heat to low and let the sauce gently simmer while you cook the noodles.
⏱️ 3 min
- 6
In a separate large pot, bring a generous amount of water to a rolling boil. Add the Chinese noodles and cook according to package instructions until al dente. Drain the noodles thoroughly.
⏱️ 5 min
- 7
Return the cooked tofu to the simmering jjajang sauce and stir to combine. Taste the sauce and adjust seasonings if necessary.
⏱️ 1 min
- 8
Divide the drained noodles among four serving bowls. Ladle a generous amount of the hot jjajang sauce over each portion of noodles. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vegetarian Tofu Jjajangmyeon
For the Jjajang Sauce
- 1 pound firm tofu, pressed and cut into 1/2-inch cubes
- 2 onion, medium, chopped
- 2 zucchini, medium, cut into 1/2-inch cubes
- 8 tablespoons black bean paste (chunjang), halal-certified if desired
- 4 tablespoons soy sauce
- 2 tablespoons granulated sugar
- 4 tablespoons vegetarian oyster sauce, halal-certified if desired
- 1/2 teaspoon MSG, or to taste
- 1 1/2 cups water
- 3 tablespoons vegetable oil, divided
For the Noodles
- 1 pound Chinese noodles, fresh or dried
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the cubed tofu and stir-fry until golden brown and slightly crispy on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
⏱️ 7 min - 2
Add the remaining 2 tablespoons of vegetable oil to the same pan. Add the chopped onions and sauté for 3-4 minutes until softened and translucent. Add the cubed zucchini and continue to stir-fry for another 3-4 minutes until slightly tender.
⏱️ 8 min - 3
Push the vegetables to one side of the pan. Add the black bean paste (chunjang) to the empty side of the pan and stir-fry it for 1-2 minutes to cook out the raw flavor. This step is crucial for a rich sauce.
⏱️ 2 min - 4
Combine the black bean paste with the vegetables. Stir in the soy sauce, granulated sugar, vegetarian oyster sauce, and MSG. Mix well.
⏱️ 2 min - 5
Pour in the water and bring the sauce to a simmer, stirring occasionally. Reduce the heat to low and let the sauce gently simmer while you cook the noodles.
⏱️ 3 min - 6
In a separate large pot, bring a generous amount of water to a rolling boil. Add the Chinese noodles and cook according to package instructions until al dente. Drain the noodles thoroughly.
⏱️ 5 min - 7
Return the cooked tofu to the simmering jjajang sauce and stir to combine. Taste the sauce and adjust seasonings if necessary.
⏱️ 1 min - 8
Divide the drained noodles among four serving bowls. Ladle a generous amount of the hot jjajang sauce over each portion of noodles. Serve immediately and enjoy!
⏱️ 2 min