Momofuku'S Ginger-Scallion Noodles With Tofu Recipe

• 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)

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 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. 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.

scallions, fresh ginger, grapeseed, soy sauce, sherry vinegar, kosher salt, asian wheat noodles, hot sauce

Taken from www.seriouseats.com/recipes/2012/03/momofuku-ginger-scallion-noodles-with-tofu-recipe.html (may not work)