Momofuku's Ginger-Scallion Noodles with Tofu | Serious Eats : Recipes


  • Sriracha hot sauce for serving (optional)
  • 1 pound Asian wheat noodles
  • 2 ½ cups thinly sliced or shredded scallions (about 1 to 2 large bunches)
  • 1 pound firm tofu, cut into 1-inch wide planks
  • ¾ teaspoon kosher salt, or more to taste
  • ¾ teaspoon sherry vinegar
  • 2 tablespoons soy sauce, preferably usukuchi (light soy sauce), divided
  • + 2 more ingredients
    • ½ cup grapeseed or other neutral oil, divided
    • ½ cup finely minced peeled fresh ginger

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 Bring a large pot of water to a boil. Heat remaining 2 ta...

View full recipe at SpringPad


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