Ginger Scallion Noodles with Sesame Ginger Tofu Crumbles and Sesame Sal Prieta

We are mixing it up today with inspiration from Korea and Ecuador, traveling the world with flavor from the comfort of home. You stocked up on lots of beans, rice, and noodles, right? Let’s combine some spicy ginger and spring onions in a flavorful noodle dish, topped with sesame Sal Prieta from Ecuador. Say what? “What is Sal Prieta?” Sal Prieta is a condiment made from equal parts toasted corn and peanuts. Our Sal Prieta today is made from equal parts sesame and peanuts, finely ground then mixed with spices, salt, and pepper. Quarantine never tasted so good.

Ginger Scallion Noodles with Sesame Ginger Tofu Crumbles and Sesame Sal Prieta

Make the sesame Sal Prieta – Toast the sesame seeds until golden brown. Let cool to room temperature. Add the sesame seeds and peanuts to a food processor. Pulse until finely ground, but not a paste. Transfer to a bowl. Mix in the ground ginger, red chilies and salt, and pepper. Stir to combine.

Make the sesame ginger tofu – Mix together the tahini, minced ginger, mirin, sake, soy sauce, onion powder, chilies, and salt and pepper. Heat the canola oil in a skillet over medium heat. Add the tofu crumbles and tahini ginger sauce. Sauté until the tofu crumbles turn golden brown, about 10-14 minutes. Keep warm.

Cook the noodles – Cook the noodles “al dente” (about 7 minutes) per the package instructions. Reserve ¾ cup of the cooking water. Keep the noodles warm. 

Make the ginger scallion sauce –  Finely chop the scallions and place them in a glass bowl. Set aside. In a large non-stick skillet, heat the canola oil over medium heat. Add the ginger and cook for 5-7 minutes. Add the vegetable broth, mirin, rice wine vinegar, and soy sauce. Season with salt and pepper. 

Increase the heat to high. Cook for 1 minute. Add the scallions, noodles and cooking water to the skillet. Cook for 1-2 minutes on high until the water has evaporated.

Divide between four bowls. Top with a couple of spoons of tofu crumbles and garnish with sesame Sal Prieta.

serves 4-6


  • ½ cup white sesame seeds
  • ¼ cup dry roasted peanuts
  • 1 tsp ground ginger
  • ¼ tsp ground red chilies
  • salt and black pepper to taste


  • ¼ cup tahini
  • ¼ cup finely minced ginger
  • 1 tbsp mirin
  • 2 tsp sake
  • 1 tsp soy sauce
  • 1 tsp onion powder
  • ¼ tsp ground red chilies
  • salt and black pepper to taste
  • 3 tbsp canola oil
  • 1 block extra-firm tofu, ground in a food processor until crumbled


  • 12 oz linguine


  • 1 ½ cup chopped scallions, from 1 large bunch, white and green parts
  • 2 tbsp canola oil
  • ⅓ cup finely minced ginger
  • 3 tbsp vegetable broth
  • 1 tbsp mirin
  • 1 tbsp rice wine vinegar
  • 2 tsp soy sauce
  • ½ tsp pink Himalayan sea salt
  • black pepper to taste