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.