Garlic Chili Noodles

Pat dry the extra firm tofu with a paper towel. Then, mash into a crumble with a fork.

Finely chop the garlic, ginger, and green onions.

Heat up a nonstick pan to medium heat. Add 1 tbsp of avocado oil followed by the crumbled tofu. Sauté for 3-4 minutes until lightly browned.

Add 2 tsp dark soy sauce and sauté for another couple of minutes. Set the tofu aside.

Bring a pot of water to a boil for the noodles.

Once the water comes to a boil, cook the noodles for 1 minute less than package instructions (in this case, 3 minutes). Stir occasionally to keep them from sticking.

Place the nonstick pan back on medium-low heat. Add 2 tbsp avocado oil followed by the chopped garlic and ginger. Cook for about 2 minutes until fragrant, being careful not to burn.

Add the gochugaru to the garlic and ginger. Cook for about 1 minute, stirring constantly.

Stir in the plant-based oyster sauce and cook for another 30 seconds.

Strain out the cooked noodles.

Add the drained noodles to the pan with the chili garlic sauce. Add 1 tsp dark soy sauce and the crumbled tofu. Turn the heat up to medium and sauté for 2-3 minutes, tossing to coat everything evenly.

Add the chopped green onions and sauté for another minute until slightly wilted.