1. 1 green bell pepper (julienned)
  2. 1 yellow pepper (julienned)
  3. 1 red onion (julienned)
  4. 1/2 bunch of green onions (finely chopped)
  5. 1/2 salad bag of cabbage & carrot slaw
  6. 1 block of extra firm tofu
  7. 1 bunch of green onions (diced)
  8. 1/2 bag of manischewitz fine egg noodles
  9. 1/3 bottle of this red chilli sauce
  10. 1/3 bottle of this green chilli sauce
  11. 4 tbs of (olive) oil
  12. cornstarch
  13. 1 tbs of minced garlic
  14. eggs


  1. ONE HOUR BEFORE:  remove tofu from packaging and lightly squeeze extra juice out.  Lay out on paper towels to absorb any remaining liquid for an hour - change paper towel if necessary. 
  2. Make noodles as per instructions on package and set aside.
  3. In a mixing bowl, whisk together: 1 tbs oil, 1 tbs cornstarch, 1 tsp red chili sauce and 1 tsp green chili sauce.  Cut tofu into 1 inch cubes and coat evenly with this mixture in the mixing bowl.
  4. In a large wok or nonstick pot, heat the remaining oil over medium heat and fry the tofu.  Be sure to flip tofu so each side gets evenly cooked and browned/cripsy.
  5. Remove tofu when browned/crispy and set aside in bowl.  Try to keep the oil in the wok/pot so you can reuse it for the next step.
  6. In the same wok/pot, saute the garlic until golden brown.  
  7. Add the julienned onions and saute until transparent.
  8. Add the julienned green and red peppers.  Cook for 1 minute.
  9. Add the carrots & cabbage slaw.  Cook for 2 minutes.  
  10. Add the sauces (green & red) and stir until mixed evenly.  
  11. Add tofu and noodles and mix.  
  12. OPTIONAL:  add eggs.
  13. Garnish with green onions and serve!