Begin by rinsing your wheat noodles under cold water, then toss them with a little sesame oil to prevent sticking. Set aside.
Heat your wok or skillet over medium-high heat and add vegetable oil. Once shimmering, add the sliced bell peppers and shredded cabbage. Stir-fry for about 2-3 minutes until the vegetables start to char at the edges and become fragrant.
Push the veggies to one side of the pan. In the empty space, add a bit more oil if needed, then toss in the minced garlic and ginger. Sizzle for about 30 seconds until fragrant, filling the kitchen with a warm, spicy aroma.
Stir everything together, then add the drained noodles to the pan. Toss quickly to combine, cooking for 3-4 minutes until the noodles are heated through and slightly toasted, turning glossy and fragrant.
Pour in the soy sauce and drizzle with toasted sesame oil. Toss vigorously to coat all ingredients evenly, allowing the flavors to meld for about 2 minutes. The noodles should look shiny, slightly sticky, with bits of caramelized veggies.
Add the crispy tofu cubes and chopped scallions. Toss gently for another minute to heat through and integrate all flavors. Adjust seasoning if needed.
Remove the wok from heat and finish by drizzling a little more sesame oil over the dish. Serve immediately, garnished with extra scallions if desired. Enjoy your flavorful, comforting vegan chow mein!
