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Preheat the oven to 375F
Slice the dumpling wrappers into strips and coat with 1 tsp avocado oil, spread onto a parchment-lined baking tray and bake for 8-10 minutes
Pat dry the extra firm tofu with a paper towel and slice into thick slabs
Heat a nonstick pan to medium heat, add 1 tsp avocado oil and sear the tofu for 2-3 minutes on each side, then set aside
Bring water to boil for the noodles
Heat a sauté pan to medium heat, add 2 tbsp of coconut milk cream and let it melt, then add 2 heaping tbsp red chili paste, turmeric powder and curry powder, stir and sauté for 4-6 minutes
Add the tofu, coconut milk and veggie stock to the pan, stir well and bring to a boil
Cook the noodles according to package instructions
When the broth boils, add soy sauce, dark soy sauce and maple syrup, let simmer on medium for a few minutes
Drain and plate the noodles, pour the broth and tofu over them
Garnish with thinly sliced red onion, bean sprouts, cilantro, lime wedges, chili oil drizzle and crispy dumpling wrapper strips