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Tofu Jap Chae

Tofu Jap Chae

A slight change from my previous version of jap chae–fried tofu instead of marinated beef or pork. If you want the recipe, you can find it by following the link to my previous posting for jap chae (and replace the meat with tofu). We are trying to reduce our meat consumption around here which is no big deal. I don’t cook very much red meat (though I have ground pork defrosting in the fridge, but that’s the other white meat!) and love tofu anyway. The only adjustment I had to make was to add more soy sauce & sugar because the tofu soaks up a lot of the sauce.

Tofu Jap ChaeSlices of fried tofu you can pick up from any Asian market

Tofu Jap ChaeTofu, onions, garlic, spinach, carrots and shiitake mushrooms

Tofu Jap ChaeKorean noodles mixed in…fast and easy! We already had all of the ingredients on hand except for the tofu.

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  1. May 4, 2010 at 12:54 pm

    This looks delicious. And if you keep some tofu in the freezer, you’ll always have your main ingredient at hand. Tofu freezes so well – in fact it tastes even better after a few days in the freezer.

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