• Core, then cut pepper into 1/4-inch slices.
• Thinly slice green onion.
• Peel, then mince or grate garlic.

• Pat tofu dry with paper towels, then crumble into pea-sized pieces.
• Heat a large non-stick pan over medium-high heat. 
• When hot, add 1 tbsp (2 tbsp) oil, then tofu, half the garlic and 1 tbsp (2 tbsp) oyster sauce. 
• Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
• Remove from heat. Season with salt and pepper.
• Transfer to a plate, then cover to keep warm.
• Carefully wipe the pan clean.

• Reheat the same pan over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and remaining garlic.
• Cook, stirring often, until peppers are tender-crisp, 3-4 min.

• Meanwhile, add chow mein noodles to the boiling water. Cook uncovered, until tender, 1-2 min.
• Drain noodles, then rinse under warm water.
• Return noodles to the same pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
• Using a pair of kitchen scissors, make a few cuts to chop up noodles.
• Set aside.

• Add ginger sauce, remaining oyster sauce and 1/2 cup (1 cup) water to a small bowl. Season with pepper, then whisk to combine.
• Add coleslaw cabbage mix and prepared sauce to the pan with peppers, then bring to a simmer. Cook, stirring occasionally, until sauce thickens slightly and cabbage mix is tender-crisp, 1-2 min.
• Remove from heat.

• Add veggies, sauce and tofu to the pot with noodles. Season with salt and pepper, then toss to combine.
• Divide noodles and any sauce from the pot between bowls.
• Sprinkle green onions over top.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu, half the garlic and 1 tbsp (2 tbsp) oyster sauce. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.