Prepare noodles according to packet instructions (usually soaking it in boiling water).

Combine tofu with marinade and set aside for 5 minutes.

Combine sauce ingredients in a small bowl.

Heat oil in wok over high heat, add garlic and stir fry for 10 seconds.

Add tofu and stir fry until starting to caramelise - about 1 minute. Stir fry gently so the tofu doesn't break.

Add the cabbage and carrot and stir fry until the cabbage starts to wilt.

Add the noodles, scallions/shallots, bean sprouts and sauce and stir fry until the noodles are warmed through and sauce evenly coats the noodles - about 1 minute. Don't cook it too much - the bean sprouts should still be quite crisp, not wilted.

Serve immediately.

If you have a jar of homemade Real Chinese All Purpose Stir Fry Sauce, you do not need to make the marinade or sauce for this recipe.

Substitute the tofu marinade with 1 tbsp Stir Fry Sauce

Substitute the Sauce ingredients with 1/4 cup Stir Fry Sauce and 1/4 cup water.