Drain tofu, pat dry, and slice in ½ inch thick pieces.

Heat a large sauté pan over medium heat and add oil. Once oil is hot, Add tofu and season with salt, pepper, and garlic powder. Do no touch the tofu until it has browned on one side. Once it has browned, stir and continue to cook until crispy, about 3-4 minutes.

Add cabbage, carrots, soy sauce, and ginger and sauté until cooked down a bit.

4.Meanwhile, cook spaghetti according to the package, strain, and separate into 4 bowls.

Once cabbage is cooked to your desired doneness, place mixture on top of spaghetti and serve topped with sriracha (if desired) and green onions. Enjoy!