Ingredients for 4 Servings

• 2 1/2 cups thinly sliced or shredded scallions (about 1 to 2 large bunches)
• 1/2 cup finely minced peeled fresh ginger
• 1/2 cup grapeseed or other neutral oil, divided
• 2 tablespoons soy sauce, preferably usukuchi (light soy sauce), divided
• 3/4 teaspoon sherry vinegar
• 3/4 teaspoon kosher salt, or more to taste
• 1 pound firm tofu, cut into 1-inch wide planks
• 1 pound Asian wheat noodles
• Sriracha hot sauce for serving (optional)