Ginger-Scallion Noodles with Crispy Tofu (20-Minute Stir-Fry)
Silky, chewy noodles tossed with crisp-edged tofu and a glossy ginger-scallion sauce deliver contrasting textures and punchy flavor—bright, slightly sweet, and mildly spicy with toasted sesame notes. Quick pan-frying gives the tofu a golden, crackling exterior while the sauce clings to each strand of noodle for satisfying bite.
Swap in different noodles or proteins depending on pantry or diet: use rice noodles, buckwheat soba, or spiralized vegetables for lower carbs; replace tofu with tempeh or thinly sliced chicken for a non-vegetarian version. For a gluten-free option choose tamari or a gluten-free soy alternative and verify the noodles.
Serve family-style straight from the wok for a casual weeknight meal, or portion into bowls for meal-prep lunches topped with extra scallions and toasted sesame seeds. This dish works well alongside quick pickles or a simple cucumber salad to cut the richness, and leftovers keep well refrigerated for up to 3 days—reheat briefly in a skillet to refresh the tofu crispness.
How to Make It
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1
Press the tofu for at least 10 minutes to remove excess moisture, then cut into 2 cm cubes.
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2
Toss the tofu cubes with cornstarch and a pinch of salt until evenly coated.
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3
Bring a pot of salted water to a boil and cook the noodles according to package instructions until just al dente; drain and toss with 1 teaspoon sesame oil to prevent sticking.
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4
Slice scallions into 4 cm lengths, separating white and green parts; mince the garlic and grate the ginger.
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5
Heat 2 tablespoons vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu in a single layer and fry without moving for 3–4 minutes per side until golden and crisp; transfer to a plate.
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6
Add the remaining 1 tablespoon vegetable oil to the pan, then add the white parts of the scallions, ginger, and garlic; cook, stirring, 30–45 seconds until fragrant.
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7
Stir in carrot and bell pepper and cook 2–3 minutes until just tender-crisp.
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8
Whisk together soy sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes in a small bowl.
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9
Return the tofu to the pan along with the drained noodles. Pour the sauce over everything and toss or gently stir for 1–2 minutes to heat through and coat the noodles and tofu evenly.
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10
Toss in the scallion greens and half the sesame seeds, adjust seasoning with a splash of soy or vinegar if needed.
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11
Serve immediately sprinkled with remaining sesame seeds and cilantro if using.
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