Ginger garlic scape noodles with tofu
Adapted from Momofuku: A Cookbook, where David Chang makes this with scallions. Adapted and submitted by Diana, White Plains CSA
Ingredients
- 2 ½ cups shredded garlic scapes use a food processor
- ½ cup finely minced peeled fresh ginger
- 6 TBS grapeseed or other neutral oil divided
- 2 TBS soy sauce divided
- ¾ tsp sherry or rice vinegar
- ¾ tsp kosher salt or more to taste
- 1 lb firm tofu cut into 1-inch wide planks
- 1 lb Asian wheat noodles
- Sriracha for serving optional
Instructions
- In a medium bowl mix together the garlic scapes, ginger, 4 TBS of the oil (¼ cup), 1 ½ tsp 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 fifteen minutes.
- Bring a large pot of water to boil. Heat the remaining 2 TBS of oil in a 12-inch skillet over medium heat until shimmering. Add the tofu and cook until golden, about four minutes total, turning the pieces once. Transfer to a paper-towel-lined plate, then cook the noodles according to package directions.
- Drain the noodles and toss with the garlic scape ginger sauce. Top each serving with tofu.