Easy Vegan Japchae

Preheat your oven (or air fryer) to 400°F. Spread the tofu (16 ounce) batons onto a baking sheet lined with [to_garnish parchment paper]. Bake until golden brown, about timer (20 mins) (or 10 minutes in an air-fryer). Start 20m timer

Meanwhile, boil the spinach (4 cups) in a large pot of boiling water for about timer (1 min). Drain, run under cold water, squeeze out excess liquid, and set aside. Start 1m timer

Stir-fry all the vegetables in vegetable broth (2 tbsp) in a large non-stick wok or skillet over medium-high heat. Add shiitake mushrooms (0.25 cup), red bell pepper (0.25 cup), green bell pepper (0.25 cup), orange bell pepper (0.25 cup), yellow bell pepper (0.25 cup), carrot (0.25 cup), red onion (0.25 cup), purple cabbage (0.25 cup), green cabbage (0.25 cup), and minced garlic (2 tsp). Cook until just softened, about timer (5 mins). Turn off heat, keep veggies in pan. Start 5m timer

Cook the vermicelli (3.5 ounces) in boiling water for about timer (7 mins) until chewy. Reserve water (1 cup) from cooking. Drain noodles, rinse under cold water, and add to the pan with stir-fried vegetables. Start 7m timer

Add the baked [tofu], boiled [spinach], low-sodium soy sauce (2 tbsp), rice vinegar (1 tbsp), maple syrup (2 tbsp), sesame oil (1 tsp), cracked black pepper (1 tsp), and 1-2 tablespoons of the reserved noodle [water] to the pan. Turn heat to very low and stir vigorously until well combined (about timer (2 mins)). Add more cooking liquid if needed. Remove from heat and serve. Start 2m timer