Sweet Potato Noodles with Tofu & Vegetables (Japchae)

To prepare tofu: Preheat grill to medium-high.

Drain tofu and place on a paper-towel-lined plate. Cover with another paper towel and weight with another plate. Let drain for 10 to 15 minutes. Pat the tofu dry and cut crosswise into 1/2-inch-thick slices. Pat dry again and cut each slice on the diagonal to make triangle shapes. Brush with 2 teaspoons canola oil and season with 1/4 teaspoon each salt and pepper.

Oil the grill rack. Grill the tofu until charred in spots, about 2 minutes per side. Set aside.

To prepare eggs: Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Lightly beat eggs, water and salt in a small bowl. Add to the pan, swirling to evenly coat the bottom. Cook, without stirring, until set around the edges, about 2 minutes. Flip and continue to cook until the bottom is set, but not browned, 15 to 20 seconds. Slide onto a cutting board. Let cool slightly, then roll into a log and cut crosswise into thin strips; set aside. Wipe out the pan.

To prepare sauce: Combine sugar, sesame seeds, sesame oil and tamari in a small bowl, stirring until the sugar dissolves. Set aside.

To prepare noodles: Bring a large pot of water to a boil. Add noodles and cook according to package directions. Drain; rinse with cold water and drain well. Transfer to a large bowl; toss with tamari.

To prepare vegetables: Heat canola oil in the skillet over medium-high heat. Add onion and carrots and cook, stirring often, until slightly softened, 3 to 4 minutes. Add broccolini and chard stalks; cook, stirring often, until slightly softened, 3 to 4 minutes more. Add snap peas and mushrooms, then add chard leaves a handful at a time, tossing with the other ingredients and adding more as the leaves wilt. Add garlic leaves (or chives) and cook, stirring often, until wilted, about 2 minutes.

Add the vegetables to the noodles. Add the reserved egg and the sauce and gently toss to combine. Transfer to a platter. Top with the reserved tofu. Serve garnished with scallion curls and black sesame seeds, if desired.