Scallion-Tofu Ramen

This recipe is another riff on something from Mark Bittman's formidable How to Cook Everything. It is a delicious and spicy and wonderful. I was dining solo tonight, so this recipe served one (very hungry!) me, but I think it might be able to serve 2 less-hungry adults.

Recipe:
2 tbsp. neutral oil
1-2 tsp. red chili flakes (depending on how spicy you like things)
3 tsp. chopped garlic
1 1/2 tsp. chopped ginger
7 oz. extra firm tofu
3 green onions, sliced with green and white parts divided.
1 tbsp. soy sauce
1/3 c. cashews
1/3 c. vegetable (or other) stock
1 pkg. Ramen noodles

Directions:
1) Heat oil in a skillet until hot. Add Garlic, chili flakes and ginger. Fry until very fragrant (1-2 mins).
2) Add tofu and white parts of green onions. Fry until the tofu starts to brown. Add cashews and fry for an additional 1-2 mins.
3) Add stock and boil until the liquid reduces by half.
4) Cook noodles according to package directions.
5) Add soy sauce and green sections of onions.
6) Serve tofu-scallion mixture on top of noodles. Try to hold yourself back from gobbling long enough to take a better picture than me.

Until our next dinner,
ceh.