Crispy Tofu Noodle Bowls with Ginger-Scallion Oil
Ingredients
- 1 block (14 oz)extra-firm tofu
- 3 tablespoonneutral oil
- 2 tablespoonfresh ginger
- 4scallion
- 3 clovegarlic
- 3 tablespoonsoy sauce
- 2 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 1 teaspoonhoney
- 8 ouncefresh noodles or ramen
- ·cucumber
- 4radish
- ·cilantro (fresh)
- 2 tablespoonsesame seeds
Prep
- 01
Peel and mince 2 tablespoons fresh ginger.
- 02
Slice 4 scallions; separate white and light green parts from dark green tops.
- 03
Mince 3 garlic cloves.
- 04
Slice 1 cucumber into thin rounds.
- 05
Slice 4 radishes thinly on a mandoline or by hand.
- 06
Roughly chop a small handful of cilantro.
Method
- 01
Press the tofu block between paper towels under a heavy weight for 15 minutes to remove excess moisture.
- 02
Bring a large pot of salted water to a boil for the noodles.
- 03
While water heats, cut pressed tofu into 1/2-inch cubes. Heat 3 tablespoons neutral oil in a large skillet over medium-high heat. Working in batches, pan-fry tofu cubes 3–4 minutes per side until golden and crispy on all edges. Transfer to a plate.
- 04
In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon honey. Set aside.
- 05
Cook noodles in boiling water according to package directions. Drain and rinse under cool water to stop cooking.
- 06
Divide noodles among bowls. Top with crispy tofu, cucumber slices, radish slices, and a sprinkle of cilantro.
- 07
Drizzle the dressing over each bowl and scatter sesame seeds on top. Serve immediately.
Spice Tips
For warmth and depth, infuse the dressing oil with minced fresh ginger and white scallion parts by heating them gently in the oil for 1 minute before whisking with the other dressing ingredients. For heat, add 1/4 teaspoon red pepper flakes or a touch of sriracha to the dressing. A squeeze of fresh lime juice brightens the bowl at the end.
The ginger-scallion oil can be made ahead and stored in the fridge for up to 3 days. For extra richness, drizzle a little of the infused oil over the bowls just before serving. Substitute cooked chicken or shrimp if you'd like protein variation.