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