Slice the tofu in half lengthwise and wrap it in a paper towel or tea towel. Set a heavy pan on top of the tofu for about 1 hour.

Prepare the green onion salad. Add all of the ingredients for the green onion salad to a bowl and toss to combine. Place the salad in the refrigerator.

Mix up the stir-fry sauce. Add all of the ingredients for the stir-fry sauce to a mason jar and cover it. Shake the dressing together until it is combined and the cornstarch has dissolved. Set aside.

Cook the noodles. Bring a large pot of salted water to a boil. Add the ramen noodles to the water and let them boil for 5-7 minutes or until the noodles are cooked al dente. Before straining the noodles, set aside 1 cup of pasta water. Strain the noodles, rinse them with cold water, and set aside.

Saute the veggies. Heat the coconut oil over medium/high heat. When the coconut oil is melted and hot, add the mushrooms and season them with ½ teaspoon of salt. Cook the mushrooms down for about 10 minutes over medium heat, stirring occasionally.

Add the red bell peppers with the remaining salt to the pan and saute for 2 minutes. Transfer the vegetables to a bowl.

Slice the tofu into 1-inch cubes and add them to a large bowl. Add the cornstarch and salt to the bowl and toss until all the tofu pieces are coated.

Add the avocado oil to the same large skillet that was used for the vegetables. Heat the oil over high heat until it is very hot. Use tongs to place the tofu in the oil. Be careful, the oil may splatter. Once all of the tofu is in the pan gently move around each piece of tofu to be sure it doesn’t stick to the pan.

Fry the tofu for 2-3 minutes on each side of the tofu or until golden brown. Be patient, it’s worth it. Remove the tofu from the pan and season with salt.

Remove the pan from the heat and carefully wipe the pan free from any tofu pieces. Transfer the vegetables back into the pan along with the stir-fry sauce and ½ cup of the starchy pasta water. Whisk the ingredients together. Cook the vegetables over medium heat for 3-4 minutes or until the sauce thickens.

Add the noodles to the sauce and vegetables. Gently mix all of the ingredients until combined. Add the last ½ cup of pasta water to the pan and mix again.

Finally, add the tofu to the man and mix until the tofu is coated in sauce. Heat until it reaches the desired temperature and consistency.

Remove from heat. Serve with the green onion salad on top of the stir fry.