Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

Drain the tofu and cut into 1-inch pieces. Place on a paper towel lined cutting board, cover with more paper towels and place another cutting board or pan on top to press moisture out of the tofu. Let sit for 10 – 30 minutes.

In a mixing bowl, combine the pressed tofu, 1 tablespoon avocado oil, tamari, and cornstarch. Toss to coat. Make sure the tofu is evenly coated. Place on the prepared baking sheet in a single layer and bake for 25 – 30 minutes, or until crispy, tossing once halfway through the cooking time.

Prepare the GloryLand Brown Rice & Millet Noodle Kimchi Soups as directed.

Heat the remaining tablespoon of oil in a skillet and fry the kimchi, stirring occasionally, for 5 minutes.

Put the noodle soups in 4 bowls, top each with the tofu, kimchi, red bell pepper, and green onions.