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Export 20 ingredients for grocery delivery
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!!
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