Bring a large pot of water to a boil. Cook the spaghetti to al dente according to the package instructions. Drain and set aside.
Heat the peanut oil in a wok or skillet over medium-high heat. Fry the tofu in batches until golden brown and crispy, about 10 minutes, making sure to turn the cubes occasionally so all sides get browned. Drain on a plate lined with a paper towel. Set aside.
Heat a wok or large deep skillet over medium heat. Add the canola oil around the perimeter of the wok so that it coats the sides and bottom. When the surface shimmers slightly, add the garlic and shallots and fry until golden and fragrant, 1 to 2 minutes. Add the curry paste and fry until fragrant and the oils appear on the surface, another 30 seconds. Add the cabbage, turmeric and tofu and fry until the cabbage is slightly wilted, 1 minute. Add the sweet soy sauce and soy sauce and continue to mix well. Add the cooked spaghetti, kale and sambal and toss well to combine with the vegetables, carefully mixing to prevent the noodles from breaking. Stir-fry for 3 minutes.
Now push the noodles to one side of the wok. Add the eggs on the opposite side and mix, then immediately bring the noodles over the eggs. Do not stir or mix at this point; allow the eggs underneath the noodles to cook for at least 30 seconds undisturbed. Raise the heat to medium high, then gently lift the eggs from underneath and stir-fry continuously until they are fully cooked, about 2 minutes. The noodles will no longer appear wet from the eggs. Continue to stir-fry for 1 to 2 minutes, then taste and adjust with sweet soy sauce if needed. Remove from the heat.
Transfer to a serving platter. Squeeze the juice of half a lime over top. Slice the remaining lime half into wedge and serve on the side as garnish. Serve immediately.
Recipe courtesy of Christina Arokiasamy