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.

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Momofuku's Ginger-Scallion Noodles with Tofu

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

  1. 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.

  2. 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.

  3. 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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