• Cook the noodles according to package directions. Drain and set aside.
• In a small bowl, combine the sauce and the juice of 1 lime. Set aside
• Heat 1 1/2 tablespoons of oil in a medium-size skillet. Add the tofu and stir-fry until the tofu starts to brown, about 5 minutes. Transfer to a plate.
• Add the remaining ½  tablespoon of olive oil, the garlic, carrots, and snap peas to the skillet and stir-fry for about 30 seconds, until the vegetables are tender. Add the cooked noodles and 1 scallion, and stir-fry for a few seconds more.
• Add the sauce to the skillet and stir to combine. Add the coleslaw mix and tofu. Stir-fry for about 3 minutes, until the noodles and vegetables are coated with the sauce. Transfer the noodle mix to a plate.
• In the same skillet, scramble the egg until cooked. Then add the noodle mix back into the skillet and mix well. Transfer to a serving dish.
• Garnish with the remaining scallion and serve with lime wedges.

Sweet and Sour Sauce

• In a medium-size pot over medium-high heat, combine the honey, vinegar, tomato paste, soy sauce, and pineapple. Bring to a boil.
• Stir in the bell pepper. Let simmer for about 10 minutes, or until the pepper is tender and the sauce is thick.