Step 1

Press and pat dry tofu. Cut it in small cubes. Coat all cubes with mix of corn starch, salt, pepper, garlic powder and Gochugaru Powder (chili powder).

Step 2

Once all the tiny cubes are well coated, lay it down on greased baking tray in a single layer. Spray more oil on top. Bake it on 425℉ for 20 minutes. Once done keep it aside.

Step 3

While tofu is baking, let's make the udon. Heat up 2 tbsp of avocado oil in a pot. Saute ginger, garlic, and thai green chili on low/medium heart for few seconds or until raw smell of garlic is gone.

Step 4

Add in sliced onions and mushrooms with ¼ tsp of salt. Mix well, cover and cook for 2-3 minutes or until onions are translucent while still holding crunch and mushrooms are softer, while stirring couple of times during this step.

Step 5

Add in 3 tbsp of tom yum paste with just a little coconut milk. Mix it all and cook for 1-2 minutes. Then add in remaining of the coconut milk, sugar and soy sauce. Mix well and bring it to simmer.

Step 6

Once simmering, add in ready to use cooked udon noodles right from the packet (these type of udon noodles in less than 2 minutes). Cover it and cook for 1-2 minutes.

Step 7

Uncover it and wiggle noodles to separate them without breaking. Once all noodles are nicely separated, cover and cook it again for 1-2 minutes.

Step 8

Uncover and add in chopped thai basil and cilantro. Mix well. It should still be saucy.

Step 9

Once ready, serve it in 2 serving bowl. Top it with crispy baked tofu, chopped cilantro, choice of chili oil and lime wedge. Slurp your way to happy and full belly!!