1 pound extra-firm tofu - drained, patted dry, and cut into 1/2-inch pieces
kosher salt and black pepper
3 scallions, sliced, white and green parts seperated
2 Tbsp finely chopped ginger
3 cloves garlic, chopped
6 cups low-sodium chicken broth
1 to 2 Tbsp fish sauce
1/2 pound snap or snow peas, halved if large
lime wedges, sliced chilies, and basil leaves, for serving
Cook the noodles according to the package directions; drain.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the tofu with ½ teaspoon salt. Cook, turning occasionally, until golden, 10 to 12 minutes.
Heat the remaining tablespoon of oil in a large pot over medium heat. Add the scallion whites, ginger, and garlic. Cook, stirring, until tender, 2 to 3 minutes. Add the broth and fish sauce and bring to a boil. Add the peas and cook until crisp-tender, 1 to 2 minutes.
Divide the noodles among 4 serving bowls and top with the broth and tofu. Serve with the scallion greens, lime wedges, chilies, and basil.