Sesame Ginger Tofu Noodles

Crispy tofu and noodles coated in a savory sesame-ginger soy sauce, finished with scallions for an easy vegetarian stovetop dinner.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 14 oz extra-firm tofu
• 8 oz noodles
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp fresh ginger
• 2 scallions
• 1 tbsp neutral oil
• 1 tbsp rice vinegar
• 2 cloves garlic
• 1 tsp sugar

Cooking instructions

1. Press the tofu between paper towels for 10 minutes, then cut it into 1-inch cubes. Thinly slice the scallions, separating the white and green parts. Grate the ginger and mince the garlic. (about 10 min)
2. Whisk the soy sauce, sesame oil, rice vinegar, ginger, garlic, sugar, and 2 tablespoons water in a small bowl. (about 2 min)
3. Heat the neutral oil in a large skillet over medium-high heat. Add the tofu and cook, turning occasionally, until golden brown and crisp on most sides, 8 to 10 minutes. (about 10 min) — medium-high
4. Meanwhile, cook the noodles in a pot of boiling water according to the package directions until just tender. Drain well. (about 8 min) — boiling
5. Add the sliced scallion whites and sauce to the skillet with the tofu. Stir over medium heat until bubbling, about 1 minute. (about 1 min) — medium
6. Add the drained noodles and toss in the skillet until evenly coated and heated through, about 2 minutes. Top with the scallion greens and serve. (about 2 min) — medium