Garlic chili noodles

Ingredients

• 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

Directions

1. Pat dry the extra firm tofu with a paper towel. Then, mash into a crumble with a fork
2. Finely chop the garlic, ginger, and green onions
3. Heat up a nonstick pan to medium heat. Add 1 tbsp of avocado oil followed by the crumbled tofu. Sauté for 3-4min
4. Add 2 tsp dark soy sauce and sauté for another couple of minutes. Set the tofu aside
5. Bring a pot of water to boil for the noodles
6. Place the nonstick pan back on medium low heat. Add 2 tbsp avocado oil followed by the garlic and ginger. Cook for about 2min
7. 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
8. Add the gochugaru to the garlic and ginger. Cook for about 1min. Then, add the oyster sauce
9. 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