Tofu and Vegetable Lo Mein

6  ounces		linguine
2  teaspoons		sesame oil
4  teaspoons		peanut oil
8  ounces		tofu, extra firm
6		green onions
2-1/2  cups		cabbage
1-1/2  cups		spinach
12		asparagus
2		small carrots
1-1/2  cups		snow peas
4		cloves garlics
2  teaspoons		chopped ginger
3  tablespoons		soy sauce

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Cook noodles as directed. Drain and place in a large bowl. Add sesame oil and toss to coat. Cover bowl to keep noodles warm.
Chop tofu into 1/2 inch cubes. Heat 1 Tbsp. peanut oil in large skillet or wok over medium heat. Add tofu and stir fry until golden brown. Remove from skillet and set aside.
Reheat skillet and add 1 tsp. peanut oil. Add green onions, garlic, ginger, and carrots. Stir fry for 1-2 minutes. Add cabbage, spinach, snow peas, asparagus and stir fry for 1 minute. Add 1 Tbsp. soy sauce and stir fry for 3-4 minutes.
Add cooked veggies, tofu and remaining soy sauce to noodles and toss thoroughly. Serve hot.