Start by cutting the tofu into cubes. Toss it in cornstarch and garlic seasoning. This will help achieve a delightful texture when cooked.

Heat 3 tablespoons of avocado oil in a large skillet over medium heat. Add the tofu cubes and fry until they become golden brown. This should take about 5–7 minutes. Once done, set them aside on a paper towel to soak up any excess oil.

In a separate pot, bring water to a boil. Add the Trader Joe’s squiggly noodles and cook according to the package instructions. These noodles typically take around 3–4 minutes to get perfectly tender.

While the noodles are cooking, use the same skillet where you fried your tofu. Add a little more avocado oil if necessary, and toss in the sliced mini cucumbers, shredded carrots, sugar snap peas, and mung bean sprouts. Sauté them for about 4-5 minutes or until just tender yet still crisp.

Once the noodles are cooked, drain them and add to the sautéed vegetables. Mix in the tofu cubes gently.

In a small bowl, whisk together the soy sauce, chili oil, toasted sesame oil, rice vinegar, minced ginger, and fresh lime juice. Pour it over the noodle mixture and toss everything together until evenly coated.

Serve the noodle dish warm or at room temperature. Top it with scallions and toasted white sesame seeds for that perfect finishing touch.