1. Drain the tofu and cut into neat 1 cm dice. Place into a bowl with the soy, garlic and chili and allow to marinade for 10 minutes. Strain out from the marinade and brown in a hot wok with the cooking oil. Carefully remove and set aside.
2. Add the onions into the hot wok and cook for 20 seconds. Then add in the cabbage and bean sprouts. Toss well and add in the sesame oil, noodles and the left over marinade.
3. Add in the sliced spring onions and tofu toss well and serve.