Ingredients

• 1 package (14 ounces) extra-firm tofu
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 2 tablespoons all-purpose flour
• 2 tablespoons sesame oil
• 1 small red bell pepper, seeded, cored and thinly sliced
• 1 small green bell pepper, seeded, cored and thinly sliced
• 6 green onions, cut into 1/4-inch pieces
• 1 package (8 ounce) whole-wheat lo mein noodles
• 6 tablespoons white miso paste
• 2 cloves garlic, minced
• 1 piece ginger (1 inch), minced
• 1 teaspoon orange zest
• 1/4 cup orange juice
• 1 can (15 ounce) baby corn, drained and rinsed
• 1 can (8 ounce) water chestnuts, drained and rinsed

Instructions

1. Place tofu in a colander; set a heavy pot on top 10 to 15 minutes to press out moisture. Halve; sprinkle soy sauce, garlic powder, then flour over halves. Heat 1 tablespoon oil over medium-high heat in a large skillet. Cook tofu until golden, 2 to 3 minutes per side. Slice; set aside. In same skillet, cook peppers and onions, covered, until peppers soften, 7 to 8 minutes. Cook noodles as directed on package. Whisk miso paste, garlic, ginger, zest, juice and remaining 1 tablespoon oil in a bowl. Add pepper mixture, noodles, corn, water chestnuts; toss. Top with tofu.