Momofuku's Ginger-Scallion Noodles with Tofu

Ingredients

• 2 1/2 cups thinly sliced or shredded scallions
• 1/2 cup finely minced peeled fresh ginger
• 1/2 cup grapeseed or other neutral oil, divided
• 2 tablespoons soy sauce, preferably usukuchi, divided
• 3/4 teaspoon sherry vinegar
• 3/4 teaspoon kosher salt, or more to taste
• 1 pound firm tofu, cut into 1-inch wide planks
• 1 pound Asian wheat noodles
• Sriracha hot sauce for serving, optional

Directions

1. Stir the scallions and ginger in a medium bowl with 1/4 cup of the oil, 1 1/2 teaspoons of the soy sauce, the vinegar, and the salt. Pour the rest of the soy sauce over the tofu and leave it to marinate. Let both sit out at room temperature for 15 minutes.
2. Set a large pot of water over high heat and bring it to a boil. Meanwhile, warm the remaining 2 tablespoons oil in a 12-inch skillet over medium heat until it looks glossy and hot. Lay in the tofu and cook it until golden, about 4 minutes total, flipping the pieces once. Move the tofu to a plate lined with paper towels, then cook the noodles as directed on the package.
3. Drain the noodles, then put them in a large bowl and toss with the ginger-scallion sauce.
4. Divide the noodles among individual bowls and add the tofu on top.
5. Serve with sriracha, if desired.