Spicy Orange Tofu Lo Mein

• 14 ounces firm tofu cut into bite-size pieces
• 3/4 cup orange juice concentrate thawed, divided
• 3 tablespoons cornstarch
• 1 tablespoon fresh ginger grated
• 1 tablespoon garlic chili sauce I love Sriracha
• 8 ounces whole wheat spaghetti
• 3/4 cup vegetable stock you can use chicken stock
• 2 teaspoons sesame oil divided
• 1/2 sweet red pepper diced
• 1/2 pound snow peas cleaned
• 4 ounces shiitake mushrooms
• 3 carrots mediums, sliced
• 2 stalks bok choy chopped, keep the leaves separate from the stems
• 1/2 yellow onion small a, sliced
• 1 bunch green onions sliced

1. In a bowl or bag, toss tofu with 1/2 cup of the orange juice concentrate, cornstarch, ginger and chili sauce. Refrigerate and let marinate for about 1 hour.
2. Prepare spaghetti to al dente, drain, and set aside.
3. Drain tofu, reserving marinade.
4. In a large skillet, combine marinade, stock and remaining concentrate and cook over medium-high heat until it reduces and thickens.
5. In a large skillet, heat 1 teaspoon oil and add tofu. Saute until browned and heated through.
6. Meanwhile, in a large wok, add 1 teaspoon sesame oil over medium-high heat and saute red pepper, peas, onion, green onion, mushrooms, bok choy stems and carrots. Cook until tender but still crisp.
7. Add bok choy leaves, tofu, spaghetti and sauce to the wok and stir to combine.

orange juice concentrate, cornstarch, ginger, garlic chili sauce, whole wheat spaghetti, vegetable stock, sesame oil, sweet red pepper, snow peas, shiitake mushrooms, carrots, stalks bok choy, onion, green onions

Taken from www.yummly.com/recipe/Spicy-Orange-Tofu-Lo-Mein-1673159 (may not work)