Tofu Momofuku

I have never been to any of the Momofuku restaurants by David Chang. Perhaps one day when I do my great food tour of the USA I will stop in one of the many restaurants in the Momofuku family.

I can dream.

I came across this recipe over at Foodista a couple weeks back and knew I had to try it. It’s the much raved over Ginger Scallion Sauce that appears in the Momofuku cookbook and was adapted for their site. I had to make some alterations of my own and I’ve posted it below accompanying some delicious marinated then fried firm tofu slices.

Tofu Momofuku Ginger Scallion Sauce
  • 2½ cups scallions (green onions), thinly sliced – both white and green parts
  • ½ cup fresh ginger, peeled and minced finely
  • ¼ cup grapeseed oil
  • 1½ teaspoons Bragg’s Liquid Soy Seasoning
  • ¾ teaspoon red wine vinegar
  • ¾ teaspoon sea salt
  1. Mix all ingredients together in a bowl and let sit at least 15 minutes.
  2. Keeps up to 3 days in fridge.

Marinated Tofu

  • 1 package firm tofu, drained, sliced and pressed
  • 1 recipe of Tofu Marinade
  • Grapeseed oil, for frying


  1. Cover tofu slices with marinade. Let sit for 15-20 minutes to absorb flavor.
  2. Heat 1 tablespoon grapeseed oil in skillet over medium heat.
  3. Fry tofu in a single layer in the hot skillet, browning on both sides, about 5 minutes or so per side. You may need to fry in batches.
  4. Serve tofu with Momofuku sauce on top.

Seriously I could eat this scallion-ginger mixture on cardboard and be happy. If you liked ginger beef in your previous carnivorous life, then I am about 98% sure you’ll love this vegan alternative.

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