Tofu Konjac Pasta

Ingredients

Konjac(50g), Tofu(150g), Korean Pear(1/4개), Onion(30g), Bell Pepper(50g), Cabbage(20g), Red Cabbage(20g), Tomato(50g), Low-sodium Soy Sauce(20g), Sugar(10g), Vinegar(10g)

Instructions

1. 1

   Cut the konjac into 5cm lengths, score the center, shape like maejakgwa, and blanch briefly in hot water.

   
2. 2

   Julienne the cabbage and red cabbage, and coarsely julienne the Korean pear, onion, and bell pepper.

   
3. 3

   Freeze the tofu to remove moisture.

   
4. 4

   Cube the frozen tofu into 3cm pieces.

   
5. 5

   Slice the tomato.

   
6. 6

   Mix sugar and vinegar into low-sodium soy sauce to make the sauce, stir-fry konjac and tofu, add vegetables and stir-fry once more, and drizzle with the sauce.