Dave Chang’s Fridge Cleanout Tofu Noodle Stir-Fry
In a professional kitchen, I want to hit the bullseye dead center every time, but at home, I just want to hit the target. I like to make this recipe because it works with whatever vegetables I have in my fridge.
what you'll need
what you need from momofuku
$0
INGREDIENTS
- Momofuku Soy & Scallion Noodles
- firm tofu
- Momofuku Soy Sauce
- agave
- olive oil
- chopped vegetables
Directions
Start with however many Momofuku Soy & Scallion Noodle Packs you want based on how many people you’re serving. (For me, that number is about two for my wife, me, and our young son.) Cook the noodles for 3 minutes in boiling water, then drain and set aside. We’re going to finish cooking them in the vegetables.
While they’re cooking, cut a pack of firm tofu into cubes, then mix in some of our Momofuku Soy Sauce and a little bit of agave.
In a large pan on high heat, heat a good glug of olive oil, and once it’s hot, add a few handfuls of chopped vegetables (ones that give off some juice, like the cabbage and mushrooms I use in the video). Cook for about 3 minutes, then add your seasoned tofu. Toss and continue to cook until the tofu is warmed through and the vegetables are starting to brown. We want to cook out the raw flavor, but we don’t want them to be mush.
Mix in your Soy & Scallion Noodle sauce packets and dried scallion packets, then add your cooked noodles. Stir and cook for about 1 minute. Taste for seasoning and add more Momofuku Soy Sauce and agave, as you like.
