Easy Garlic Chili Noodles

• 4 ounces extra firm tofu (hard tofu)
• 4-5  garlic cloves, minced
• small piece ginger, minced
• 3 sticks green onions, chopped
• 3 tbsp avocado oil
• 3 tsp dark soy sauce
• 4 ounces knife pare noodles
• 1 tbsp gochugaru chili pepper flakes
• 1 tbsp plantbased oyster sauce
  
  

1. Remove the tofu from package, and cut in 1/2 (4 ounces is needed for this recipe).
2. Wrap the extra firm tofu in a paper towel and place on a small plate. Place a heavy bottom pan (cast iron skillet) on top of the piece of the wrapped tofu to assist with removing most of the moisture. Let sit for 5 minutes,  then unwrap the tofu and place in a medium size bowl.  Using a fork, mash the tofu into a crumble (you can use your hands as well). 
3. Mince the garlic and ginger, and finely chop up the green onions. Set aside
4. Place the stove on medium heat and add 1 tablespoon of avocado or grape-seed oil to a medium size non-stick pan followed by the crumbled tofu. Sauté the crumble for about 4 minutes. 
5. Add in 2 teaspoons of dark soy sauce and continue to sauté the mixture and coat the tofu with the dark soy sauce for 2 additional minutes. Set tofu mixture aside in a bowl.
6. Turn your stove to low heat and place your non-stick pan on the stove followed by adding in the minced garlic and ginger. Cook until fragrant (around 1 minute).
7. Add in the Gochugaru (korean chili flakes) to the garlic and ginger. Cook for 2 minutes, then add the oyster sauce. Take the mixture off the heat and prepare your noodles. 
8. Bring water to a boil in a medium pot to prepare to cook your noodles.
9. When the water comes to a slow boil, add in your noodles and cook for 2 minutes. Move the noodles around to ensure they do not stick together as it cooks.
10. Strain the noodles and then add them to the garlic and ginger mixture. Place pan on medium heat and add in your tofu with 1 teaspoon of dark soy sauce. Continue to sauté the mixture for an additional 3 minutes, then add in your green onions and serve immediately.

Enjoy

Recipe adapted from Wil Yeung : Video Instructions https://www.youtube.com/watch?v=bG8KpOvN5V8&t=472s )

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