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Start by patting dry the extra firm tofu with a paper towel. Next, mash with a fork until it’s crumbly.
Place a nonstick pan to medium heat. Once hot, add 1 tablespoon of avocado oil and the crumbled tofu. Saute for 3 to 4 minutes.
Add 2 teaspoons of dark soy sauce and saute for a few more minutes, then set the tofu aside.
Fill a pot with water then bring it to a boil for the noodles. While waiting for the noodles to boil, place a nonstick pan on medium-low heat and add 2 tablespoons of avocado oil, garlic, and ginger. Cook for 2 minutes. When the water is already boiling, cook the noodles for 1 minute or less according to package instructions. Make sure to store them occasionally to keep them from sticking.
Add the gochugaru, to the sauteed garlic and ginger and cook for a minute. Next, add the oyster sauce.
Strain the noodles and add to the pan, followed by 1 teaspoon of dark soy sauce and crumbled tofu. Turn the heat to medium and saute for 2 to 3 minutes. Lastly, add the green onions and saute for another minute.