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.
- 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
- Mix all ingredients together in a bowl and let sit at least 15 minutes.
- Keeps up to 3 days in fridge.
- 1 package firm tofu, drained, sliced and pressed
- 1 recipe of Tofu Marinade
- Grapeseed oil, for frying
- Cover tofu slices with marinade. Let sit for 15-20 minutes to absorb flavor.
- Heat 1 tablespoon grapeseed oil in skillet over medium heat.
- 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.
- 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.