Make sauce
3 tbsp oyster sauce, 6 tbsp tamari, 1 tsp dark tamari, 2 tsp sugar, Ground black pepper
Cook noodles, rinse under cold water.
240 g glass noodles
Fry the tofu in garlic oil until lightly browned. Add cabbage, carrots and one tablespoon of the sauce and fry until vegetables soften.
2 tbsp garlic infused oil, 280 g firm tofu, 180 g shredded cabbage, 2 carrots
Push tofu and vegetables to the side and in the remaining space fry/scramble the eggs.
4 eggs
Add the noodles and the sauce, combine well.
Add scallions and tomatoes.
40 g scallions, 2 large tomatoes