Soy-Ginger Tofu Noodle Bowls with Crispy Edges
Ingredients
- 14 ouncesfirm tofu
- 2 tablespoonvegetable oil
- 1 tablespoonfresh ginger
- 3 clovegarlic
- 3 tablespoonlow-sodium soy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- 8 ounceramen noodles or wheat noodles
- 4 cupbaby bok choy or spinach
- 2scallion
- 1 teaspoonsesame oil
- 1 tablespoonsesame seeds
Prep
- 01
Mince 1 tablespoon fresh ginger.
- 02
Mince 3 cloves garlic.
- 03
Slice 2 scallions on the bias.
Method
- 01
Bring a large pot of salted water to a boil.
- 02
While water heats, cut tofu into 1/2-inch thick slices or cubes. Pat dry with a kitchen towel (this helps them brown).
- 03
Heat vegetable oil in a large skillet over medium-high heat. Working in batches if needed, pan-fry tofu until golden and crispy on all sides, about 8–10 minutes total. Transfer to a plate.
- 04
In the same skillet, add minced ginger and garlic; cook for 30 seconds until fragrant.
- 05
Add soy sauce, rice vinegar, and honey to the skillet. Stir well and return the tofu to warm through, about 1 minute. Remove from heat and drizzle with sesame oil.
- 06
Cook noodles according to package directions until tender; drain and divide among bowls.
- 07
In the same pot, bring fresh water to a boil and blanch bok choy (or spinach) for 1–2 minutes, until tender. Drain.
- 08
Top each noodle bowl with crispy tofu, blanched greens, and a spoonful of the ginger-soy glaze. Garnish with sliced scallion and sesame seeds.
Spice Tips
For heat, add 1/4 teaspoon red pepper flakes to the ginger-garlic mixture or drizzle each bowl with chili oil. For more depth, whisk a teaspoon of miso paste into the soy sauce mixture before returning the tofu.
Tofu can be pressed ahead of time (wrap in a kitchen towel and place a cast-iron skillet or canned goods on top for 15 minutes) for extra dryness and crispiness. Noodles and greens cook while the tofu is searing, so the whole meal comes together in about 20 minutes.