Ginger Scallion Lo Mein

Mince the ginger, slice the scallions on a bias, and mince the garlic. Keep them separate — each hits the wok at a different moment.

Press the tofu dry with paper towels, then cut into 1-inch cubes. Toss with a pinch of salt.

Shred the cabbage and julienne the carrot into thin matchsticks.

Whisk together soy sauce and sesame oil in a small bowl. Set aside.

Bring a large pot of heavily salted water to a rolling boil. Cook spaghetti 2 minutes less than package directions — they finish cooking in the wok.

Drain and toss noodles with a splash of sesame oil to prevent sticking. Set aside.

Heat your wok over the highest flame until very hot. Add a thin film of sesame oil and let it shimmer before adding ingredients — sesame oil burns at ~410°F and degrades when added to a smoking wok.

Lay tofu cubes in a single layer — don't touch them for 90 seconds. Flip when golden. Remove when internal temperature reaches 160°F and set aside.

Add more oil. Stir-fry ginger for 30 seconds until fragrant and starting to golden.

Add garlic, stir 15 seconds, then add scallions. Toss 20 seconds — they should stay bright green.

Add cabbage and carrot. Stir-fry 2 minutes — high heat, constant motion, no steaming.

Return tofu to the wok. Pour soy-sauce mixture over everything.

Add cooked noodles. Using tongs or chopsticks, toss vigorously for 2 minutes until sauce coats every strand and noodles pick up some char.

Season with white pepper and an extra pinch of salt if needed. Toss once more.

Mound lo mein in bowls. Top with remaining sliced scallion. Serve immediately — wok hei waits for no one.