Spicy lo mein noodles with tofu and vegetables

Ingredients:

• 1 package (400g) extra-firm tofu, patted dry and cut into 2.5cm pieces.
• 3 tablespoons of vegetable oil
• 220 g thin whole grain spaghetti
• 3 tablespoons lightly salted soy sauce
• 2 tablespoons traditional or vegetarian oyster sauce
• 340 g broccoli florets
• 1 red bell pepper, cut into strips
• 1 carrot, halved crosswise and cut into thin strips
• 1 red jalapeño pepper, thinly sliced ​​(remove seeds to reduce heat)
• 2 tbsp finely chopped peeled ginger
• 1 tsp. dark sesame oil

Preparation:

1. Bring a medium saucepan of salted water to a boil. Pat the tofu dry with paper towels and season with salt and black pepper. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well-browned and lightly crisp, about 15 minutes; transfer to a plate.
2. Meanwhile, cook the spaghetti in boiling water for 1-2 minutes less than the package directions for al dente. Set aside 1 cup of water and discard the rest. In a small bowl, combine the soy sauce, oyster sauce, and 0.5 cups of the spaghetti water.
3. Add the remaining 1 tablespoon vegetable oil to the skillet. Increase the heat to high and add the broccoli. Cook, stirring, until the florets are crisp-tender, about 5 minutes. Add the bell pepper, carrot, jalapeño, and ginger and cook until softened, another 2 minutes. Add the noodles, tofu, and soy sauce mixture and cook, stirring, until most of the sauce is absorbed, about 2 minutes. Stir in some of the reserved pasta water to achieve the desired consistency. Drizzle with sesame oil, season with salt, and toss to combine.