COCONUT MILK LEMONGRASS RAMEN with CRISPY TOFU

1. Remove tofu from package and wrap in a couple paper towels gently pressing on tofu to release a bit of the moisture. Cut tofu into cubes then roll each tofu cube in corn starch making sure each side is coated.
2. Bring a hot skillet to medium heat and add enough avocado oil to cover the bottom of the pan. Add cubed tofu and cook on each side until golden and crispy. Season with salt and once removed from pan place on a plate lined with paper towel.
3. In a separate skillet add 1 tbsp avocado oil and sauté mushrooms for 5-6 minutes, season with salt and pepper then add roughly chopped green onions and sauté for 2-3 minutes. Season with salt and pepper.
4. For the ramen, in a pot combine 2 cups filtered water + 1/2 cup coconut milk and bring to a boil then add seasoning packets and oil packets from @mikesmightygood. The very last step would be to add the ramen noodles and cook for 2-4 minutes just until ramen noodles are cooked! *Don't overcook your noodles!!!*
5. Serve ramen into a bowl and top off with sautéed mushrooms and green onions, crispy tofu, crushed peanuts, cilantro, sesame seeds and a squeeze of lime!