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1
Separate the yolks from the egg whites. Add sesame oil to the egg yolks, and whisk together.
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2
Measure out the flour into the bowl of a stand mixer with a dough hook attached (or mix by hand on a silpat). Create a well in the center of the flour and pour in the egg mixture. Mix on medium speed until a dough forms.
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3
Water can be added 1 tbsp at a time during the kneading to ensure that just enough liquid is added to form a malleable dough, but not so much that it becomes sticky.
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4
Once the dough comes together on the hook, transfer the dough to a floured silpat. Knead the dough for a few minutes until it can spring back into place.
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5
Wrap the dough in plastic wrap and store in the refrigerator for at least 30 min. or up to 2 days.
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6
Unwrap the refrigerated dough onto a floured silpat. Lightly coat the dough with flour. Using a bench cutter, separate the dough into four squares.
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7
Roll out each square of dough to about 5 mm., and cut into the desired shape.
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8
Boil pasta for 2 min., or until the noodles begin to float. Strain the noodles and run cold water over them to stop the cooking process.
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9
Add a small amount of sesame oil and a spoonful of the marinade (see below) to coat the noodles.
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10
Peel and grate the fresh ginger; chop the green onions; and mince the garlic.
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11
Combine soy sauce, sesame oil, sugar, rice wine vinegar, ginger, red pepper, green onions, and garlic.
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12
Marinate both sides of the tofu blocks for 5 min.
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13
Lightly coat a pan with sesame oil, and saute each side of the tofu blocks for 2 minutes. Then, slice the tofu into cubes.
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14
Thinly slice green onions lengthwise and cut into 2-inch pieces.
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15
Combine the pasta and tofu, and garnish with green onions and sesame seeds.
