1. Drain tofu and wrap in a paper towel or tea towel. Using a heavy pan or cast iron skillet, place on top for 10 minutes to press the moisture out. Once done, cut into small 1 inch cubes and place into a medium sized mixing bowl. Add garlic powder, cornstarch, and salt and gently toss until thoroughly coated.
* Note: I like to do this first while I prep the veggies*
2. Heat 3 tbsp. avocado oil in a medium nonstick skillet over medium-high heat. Add the tofu and fry until evenly browned on all sides. Remove from the heat, season with salt, and set aside.
3. Discard the remaining oil from the tofu and in the same skillet over medium-low heat add 1 tbsp. of avocado oil. Once the oil is hot, add eggs and cover for 2 minutes or until the whites are set. Remove and set aside.
4. Meanwhile, bring a medium pot of water to a boil and cook noodles according to package instructions (4 min).
5. To assemble, add the noodles, veggies, tofu and fried egg. Pour soy sauce, chili oil/chili crunch and toasted sesame oil overtop. Finish with a squeeze of lime and toasted sesame seeds. Enjoy!
