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Momofuku's Ginger-Scallion Noodles with Tofu
Adapted from The Art of Simple Food.
[Photograph: Blake Royer]
About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.
About This Recipe
| Yield: | serves 4 |
| Active time: | 10 minutes |
| Total time: | 25 minutes |
| This recipe appears in: | Dinner Tonight: Momofuku Ginger-Scallion Noodles with Tofu |
| Rated: |   |
Ingredients
- 2 1/2 cups thinly sliced or shredded scallions (about 1 to 2 large bunches)
- 1/2 cup finely minced peeled fresh ginger
- 1/2 cup grapeseed or other neutral oil, divided
- 2 tablespoons soy sauce, preferably usukuchi (light soy sauce), divided
- 3/4 teaspoon sherry vinegar
- 3/4 teaspoon kosher salt, or more to taste
- 1 pound firm tofu, cut into 1-inch wide planks
- 1 pound Asian wheat noodles
- Sriracha hot sauce for serving (optional)
Procedures
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1
In a medium bowl, mix together the scallions, ginger, 1/4 cup of the oil, 1 1/2 teaspoons of the soy sauce, vinegar, and salt. Cover the tofu with the remaining soy sauce and set aside. Allow to sit at room temperature for 15 minutes.
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2
Bring a large pot of water to a boil. Heat remaining 2 tablespoons oil in a 12-inch skillet over medium until shimmering. Add the tofu and cook until golden, about 4 minutes total, turning the pieces once. Transfer tofu to a paper towel-lined plate, then cook noodles according to package directions.
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3
Drain the noodles and toss them with the ginger scallion sauce in a large bowl. Transfer to individual bowls and top with the tofu. Serve with sriracha, if desired.
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