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

　　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.

Nutrition Per Serving

　　13.1 g fat (1.6 g saturated)

　　78.3 g carbohydrates

　　10.3 g fiber

　　20.5 g protein

　　#### Nutritional analysis provided by Self