Step 1

Place a medium pot over high heat. Add water and bring to a boil for the noodles. Next, place a pan or wok over very high heat and coat with vegetable oil. Crumble up your tofu and add it to the pan.

Step 2

In a large bowl, combine the sriracha, honey, 2 tablespoons of soy sauce, and tahini to make the dressing. Grab 2 tablespoons of your boiling water from the stove and add it to your dressing. Stir to combine. Thinly slice the scallions. Add half of them to the dressing and reserve the other half for garnish.

Step 3

Toss your egg noodles into the pot of boiling water and cook until tender, about 4 minutes.

Step 4

The tofu should be browning in the pan by now. Grab your garlic cloves, we’re going to mash them into a paste. First, crush the cloves with the side of your knife. Add a pinch of salt, and continue to chop and smear the garlic until it reaches a pasty consistency. To the tofu, add garlic paste along with 2 teaspoons of soy sauce. If you have fresh, grated ginger you could add this to the tofu now.

Step 5

Remove egg noodles from water and add them to the bowl of dressing, mixing well. If you are adding nuts, they can be added now. Next add the dressed noodles to the tofu pan and toss well to gloss the noodles. Hit the tofu with one more teaspoon of soy and another teaspoon of sriracha, if you like it hot.

Step 6

Pile the dressed noodles on the plate, making sure to get enough tofu mixed in. Top with reserved scallions and one last hit of sriracha if you really want to set yourself on fire.

Step 7

Hot Tip: If you aren’t using the white part of the scallion, pop it into a cup of water, place in your fridge and it’ll keep on growing.