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Parve
Easy
1 Hour
Diets 
As healthy as it is delicious, this all-in-one supper is bursting with flavor!
For more great cooking, watch Easy Does It!
1 block firm tofu, drained and pressed
1 teaspoon salt
2 tablespoons cornstarch
oil spray
6 tablespoons soy sauce
2 tablespoons Gefen Sesame Oil
3 tablespoons honey
1 tablespoon Tonnelli Sriracha (optional)
1 bunch scallions, sliced, divided
2 tablespoons oil
1/2 carton cremini mushrooms, sliced
1 small onion, sliced
1 red pepper, sliced
1 carrot, julienned
2 tablespoons fresh garlic, minced or 6 cubes Gefen Frozen Garlic
2 tablespoons fresh ginger, minced or 6 cubes Gefen Frozen Garlic
handful of sugar snap peas, halved
toasted sesame seeds
Tear the tofu into bite-sized chunks. (You can slice into cubes, but I prefer the texture when torn.) Toss with salt and cornstarch, coat with oil spray and bake at 450 degrees Fahrenheit for 20 minutes or air fry at 400 degrees Fahrenheit for 10 minutes until crispy.
Meanwhile, bring a pot of salted water to a rolling boil. Add the spaghetti and cook for 10 minutes, stirring occasionally. Drain, rinse with cold water and set aside.
While the noodles cook, in a bowl or measuring cup, combine soy sauce, sesame oil, honey, sriracha and half the scallions. Stir and set aside.
In a large skillet, heat two tablespoons oil. Add mushrooms and sauté until they begin to brown. Add the onion, pepper, carrot, garlic, and ginger. Sauté until crisp tender. Add the sugar snap peas, crispy tofu and half the sauce. Cook for two to three minutes. Add the spaghetti and remaining sauce, tossing to coat and heat through. Sprinkle remaining scallions and sesame seeds over the top.
Sponsored by Heaven and Earth
Photography by Adena and Co.
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This was delicious, and was so easy to make, my kids did not realize that this was made with tofu 🙂