Ginger Sesame Tofu Noodle Bowl with Crispy Shallots
Ingredients
- 14 ouncesfirm tofu
- 8 ouncesegg noodles
- 2 tablespoonsfresh ginger
- 3 tablespoonssesame oil
- 3 tablespoonslow-sodium soy sauce
- 1 tablespoonrice vinegar
- 1lime
- 3 clovesgarlic
- 2 mediumshallots
- 3scallions
- 2 headsbaby bok choy
- 1 mediumcucumber
- 2 tablespoonsvegetable oil
- 2 tablespoonssesame seeds
Prep
- 01
Mince 2 tablespoons fresh ginger.
- 02
Mince 3 garlic cloves.
- 03
Slice 2 medium shallots.
- 04
Chop 3 scallions into 1-inch pieces.
- 05
Slice 1 medium cucumber into half-moons or sticks.
- 06
Halve 2 heads baby bok choy lengthwise.
Method
- 01
Bring a large pot of salted water to boil. Add egg noodles and cook according to package directions until al dente. Drain and set aside.
- 02
While noodles cook, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cut tofu into 3/4-inch cubes and pan-fry in batches for 2 to 3 minutes per side until golden and crispy. Transfer to a plate.
- 03
In the same skillet, reduce heat to medium. Add 1 tablespoon vegetable oil, then add shallot slices. Cook for 3 to 4 minutes, stirring often, until golden and crispy. Transfer to paper towels; reserve for topping.
- 04
In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, minced ginger, and minced garlic. Juice the lime into the dressing and stir to combine.
- 05
In a large bowl, toss cooked noodles with the ginger-sesame dressing until well coated. Gently fold in the crispy tofu cubes.
- 06
Divide noodles between bowls. Top each bowl with bok choy (blanched for 1 minute in boiling water if preferred, or serve raw), cucumber slices, crispy shallots, sesame seeds, and chopped scallions.
Spice Tips
For a warming kick, add 1/4 teaspoon white pepper or a pinch of chili flakes to the dressing. A teaspoon of Sriracha or chili-garlic sauce swirled in brings gentle heat. For herbal brightness, top with fresh mint or cilantro instead of or alongside scallions.