Bring a pot of water to a boil for the noodles. Crush, peel, and finely chop the garlic. Finely chop the ginger and green onions, and dice the tomato.

In a small bowl, combine the gochujang, soy sauce, dark soy sauce, maple syrup, toasted sesame oil, and cayenne pepper.

Heat a sauté pan over medium-low heat. Add the avocado oil, then the garlic and ginger, and sauté for about 1 minute until fragrant. Add the diced tomato and sauté for a couple of minutes until it softens.

Once the water boils, cook the frozen udon noodles according to package instructions, then drain and set aside.

Pour the prepared sauce into the pan and stir in the coconut cream. Turn the heat up to medium and cook for 2-3 minutes, stirring, until glossy.

Add the drained noodles to the pan and toss well. Add the tofu crumble and half the green onions, stir to coat, then plate and garnish with the remaining green onions, chili threads, and white sesame seeds.