Tofu Lo Mein

• 1 pound Spaghetti
• 16 ounces, weight Firm Tofu, Cut Into 1/2-inch Pieces
• Olive Oil, For Cooking
• 1 whole Red Bell Pepper, Cut Into Thin Strips
• 1/2 cups Red Onion, Cut Into Thin Strips
• 1 package (12 To 16 Oz. Package) Frozen Stir-fry Veggies
• 2 cloves Garlic, Finely Chopped
• 2 pinches Red Pepper Flakes
• 1- 1/2 Tablespoon Ginger, grated
• 1 Tablespoon Sriracha Red Chili Paste
• 5 Tablespoons Stir Fry Sauce
• 3 Tablespoons Hoisin Sauce
• 3 dashes Teriyaki Sauce (optional)
• 3 dashes Soy Sauce
• 1/2 cups Pasta Water Reserved

1. Cook the spaghetti according to the package directions (it will probably take 8-10 minutes).
2. Cook to al dente.
3. In a large, deep skillet pan fry the tofu in olive oil until all sides are golden brown.
4. Transfer to a plate and set aside.
5. In the same pan, saute the all the veggies (red bell pepper, onions, frozen veggies).
6. You may need to add more oil, but you shouldnt need to.
7. Add the garlic and red pepper flakes and stir.
8. Grate the ginger directly over the pan and stir again.
9. Then add all the sauces.
10. The sauces you can eyeball and adjust to your tastes.
11. Add the tofu back in and stir gently so it doesnt break up the tofu.
12. Once your pasta is cooked, reserve 1/2 cup of pasta water in case you need it, then drain the rest and add it right into the pan Toss all the ingredients together.
13. Serve hot and enjoy!

olive oil, red bell pepper, red onion, garlic, red pepper, ginger, red chili paste, fry sauce, hoisin sauce, teriyaki sauce, dashes, water

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/tofu-lo-mein/ (may not work)