Photo: Korea Ministry of Food and Drug Safety

Tofu and Konjac Pasta

Name: Tofu and Konjac Pasta
Cuisine: South Korea
Ingredients: 50 g konjac (50g); 150 g tofu (150g); Asian pear (1/4 pc); 30 g onion (30g); 50 g bell pepper (50g); 20 g cabbage (20g); 20 g red cabbage (20g); 50 g tomato (50g); 20 g low-sodium soy sauce (20g); 10 g sugar (10g); 10 g vinegar (10g)

두부곤약파스타

Main dish · Boiled

MainsCourse

259kcal · per serving

Not spicySpice

🌱 Vegan

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Recipe

Tofu and Konjac Pasta

Not spicyVeganContains: gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

konjac곤약(50g)
50 g
tofu두부(150g)
150 g
Asian pear배(1/4 pc)
onion양파(30g)
30 g
bell pepper파프리카(50g)
50 g
cabbage양배추(20g)
20 g
red cabbage적양배추(20g)
20 g
tomato토마토(50g)
50 g
low-sodium soy sauce저염간장(20g)
20 g
sugar설탕(10g)
10 g
vinegar식초(10g)
10 g

Nutrition per serving

259kcal

12.3gCarbs

10.1gProtein

18.8gFat

395.2mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the konjac into 5 cm lengths, make a slit in the middle and pull one end through to form a maejakgwa shape, then blanch briefly in hot water.
Julienne the cabbage and red cabbage, and cut the pear, onion, and bell pepper into thick strips.
Freeze the tofu to remove moisture.
Cut the frozen tofu into 3 cm cubes.
Slice the tomato.
Mix the low-sodium soy sauce with sugar and vinegar to make a sauce; stir-fry the konjac and tofu, add the vegetables and stir-fry once more, then sprinkle with the sauce.

💡 TipFreezing the tofu before using it helps remove sodium from the tofu.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.