- 100g extra firm tofu
- 4-5 pieces garlic
- small piece ginger
- 3 sticks green onion
- 3 tbsp avocado oil
- 3 tsp dark soy sauce
- 150g knife pare noodles
- 1 tbsp gochugaru
- 1 tbsp plantbased oyster sauce
- 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 3-4min
- Add 2 tsp dark soy sauce and sauté for another couple of minutes. Set the tofu aside
- Bring a pot of water to boil for the noodles
- Place the nonstick pan back on medium low heat. Add 2 tbsp avocado oil followed by the garlic and ginger. Cook for about 2min
- When the water comes to a boil, cook the noodles for 1 min less to package instructions (in this case, 3min). Stir occasionally to keep them from sticking
- Add the gochugaru to the garlic and ginger. Cook for about 1min. Then, add the oyster sauce
- Strain out the noodles and add to the pan. Add 1 tsp dark soy sauce and the crumbled tofu. Turn the heat up to medium and sauté for 2-3min. Add the green onions and sauté for another minute