Over the weekend, I spent a lot of time with my head in books, studying recipes of different cuisines – Italian, Thai, Szechuan, Chinese, Japanese….. and then I said to myself “Ali, you’ve eaten at plenty of restaurants to have tasted these types of foods and know what goes with what.” So, I jotted down a few notes, hit our recently stocked fridge and got to cooking.
I was craving something gingery and garlicky – my inspiration was a spin on Momofuku’s Ginger Scallion Noodles (Lu took me on one of our first dates there – tehehe). lacking scallions, I improvised… and so here is a recipe for my own gingery noodles, with a little love from an Italian girl’s favorite ingredient: garlic.
Note: You need a spiralizer for this recipe.
- 1.5 zucchinis, peeled and spiralized
- 2 tbsp soy sauce
- 2-2.5 cups of low-sodium vegetable broth
- 1 tbsp sesame oil
- 2 large garlic gloves, minced
- 2 tsp minced fresh ginger root
- 1/2 cup of cannellini beans
- 1/3 cup chopped green onions
- 1/2 cube of extra firm tofu
- salt and pepper, to taste
- 1 head of bok choy (about 6 stalks)
- olive oil
- cooking spray
- Preheat the oven to 410 degrees.
- Prepare your tofu – cut the block straight down the middle and then divide again, through the middle. Wrap in 5-6 layers of paper towel and push down on all sides to press out water. Continue until not that much water comes out.
- Place “drained” tofu on a baking sheet (sprayed with cooking spray first). Season with olive oil and a generous amount of salt and pepper.
- When the oven is preheated, add the tofu and bake for 30-45 minutes, turning over half-way through.
- Put a large skillet on medium-high heat and add in a couple glugs of olive oil and season with salt and pepper.
- Once oil is heated, add in garlic. Cook for 30 seconds and then add in minced ginger. Stir for 1 minute.
- Cut the white stems off the bok choy and add it to the skillet and stir around so that bok choy is coated in mixture. Stir for about 2 minutes or until bok choy begins to wilt.
- Add in sesame oil, vegetable broth and soy sauce and stir for 2 minutes, allowing to heat up.
- Add in zucchini spirals and sit around for 5 minutes, or until liquid is lightly boiling and noodles are cooked and warmed. Toss in the beans and stir for 15 seconds.
- Pour the noodle mixture into a bowl and sprinkle with half of the green onions.
8. Divide noodles into two bowls, top with 1 tofu piece and garnish with remaining green onions.