Tofu and Noodles in Ginger Scallion Sauce

This was a very easy, tasty recipe I made tonight and thought I’d share. My husband wasn’t crazy about it, but what does he know? Thank you to my friend Ava who shared the recipe for the sauce. I threw the rest together with what I had handy. While it came together quickly, there are still a buttload of dishes/pots in the kitchen waiting for a fairy to come do them. Don’t be shy, dish fairy!

Tofu and Noodles in Ginger Scallion Sauce

inspired by Gilt Taste <– click here and read!

serves: 4 – 6

Ingredients:

sauce

  • 2 bunches of scallions, cut into 1 inch pieces
  • 2 oz ginger, peeled and cut into 1 inch pieces
  • 1 cup / 8 oz neutral oil good for high heat (I used grapeseed)
  • salt (I used about 2 heaping tablespoons kosher salt)

other stuff

  • one package noodles of choice (I used some whole grain spaghetti)
  • one package super firm tofu (could also do seitan, tempeh, etc)
  • frozen peas (whatever other veg you have would likely work great, too)
  • dark sesame oil
  • soy sauce or tamari
  • hot sauce or red pepper flakes, optional

Method

  1. Put on a big pot of water and bring to boil, cook noodles according to package directions.
  2. While you’re waiting for the boil, press the water out of the tofu. I basically do it like this, except I put some paper towels on top and under the tofu and use various canned goods as the weight. Leave it weighed down for now. Preheat your oven or convection oven to 400F or so.
  3. Read ginger scallion sauce recipe through. Make sure you get out all of the necessary equipment and ingredients.
  4. Now, liberate your tofu from the oppression of the weight, cut into cubes or whatever you like, and put in single layer on foil on some sort of shallow baking pan with sides. Drizzle with soy sauce/tamari and sesame oil. Pop into the oven or convection oven for 10 – 20 mins (basically, I just let it bake until I was ready to plate the dish, but keep an eye on it).
  5. Prep the scallions and ginger according to recipe, put in big pot/bowl (I used my big stock pot) and salt to taste. He wasn’t kidding, it does taste nasty at this point.
  6. Heat up the peas in the microwave or on the stove top in a little water.
  7. Heat up the oil for the sauce according to recipe. Keep a close eye on it. When it seems damn hot and/or almost smoking, dump it in the huge pot with the scallion/ginger/salt mixture.
  8. Assemble the dish: serving of noodles, top with tofu, then peas, then sauce. I used about 2 tablespoons of sauce per serving and this was probably too much as it was a bit greasy. Top with hot sauce or red pepper flakes, if desired. Gobble up.
Image

Now you know I’m no food stylist. Busted.

About Postmodern Rachel

I'm a certified birth doula, aspiring childbirth educator, and more. http://postmodernchildbirth.com/
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2 Responses to Tofu and Noodles in Ginger Scallion Sauce

  1. Shanna says:

    this looks amazing. how strong/necessary is the ginger? can’t do ginger.

    • I don’t find the ginger strong at all, as it is flash cooked in the hot oil. I find it very subtle– the scallion is the main flavor. But, I am a ginger lover! I think you could make this with garlic and it would be quite awesome. Let me know if you try!

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