Ginger-Scallion Noodles with Tofu
- 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)
- This recipe is vegan
- Produce
- Ginger, fresh (1/2 cup)
- Scallions (2 1/2 cups)
- Condiments
- Sherry vinegar (3/4 teaspoon)
- Soy sauce (2 tablespoons)
- Sriracha hot sauce (1)
- Cooking & Baking
- Grapeseed or other neutral oil (1/2 cup)
- Kosher salt (3/4 teaspoon)
- Pasta & Grains
- Wheat noodles, Asian (1 pound)
- Refrigerated
- Tofu, firm (1 pound)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 13, 2012 (11 months ago).
164 people saved this recipe.
