Vegan chow mein with zucchini noodles and marinated tofu

• This week we are trying a vegan diet.  If vegan is just not your thing, shrimp, chicken, pork or beef could work well added to this recipe.  It is chock full of delicious veggies. and is able to be served alone.  If you want to up the protein, you could serve it over cooked quinoa.   This recipe is shared from the blog, Abbey's Kitchen.
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• Marinade:
•  extra firm tofu, drained, cut into cubes(I as able to buy mine already cut into cubes)
• 2 Tbsp. tamari
• 1 Tbsp rice wine vinegar
• 1 Tbsp fresh grated ginger
• ½ tsp sesame oil
• ½ tsp Vegetable broth concentrate
• 1½ Tbsp. coconut sugar or brown sugar

Sauce:

• 1 tsp Vegetable broth concentrate
• 2 Tbsp.  tamari
• 1 Tbsp rice wine vinegar
• 1 Tbsp. fresh grated ginger
• ½ tsp. sesame oil
• 1½ tbsp. coconut sugar or brown sugar
• 1 Tbsp.  hoisin sauce
• 1 Tbsp. cornstarch

Stir-Fry

• 2 tsp. coconut oil, divided

• 2 carrots, spiralized
• 1 cup broccoli, cut into small florets
• 1 zucchini, spiralized
• 1 baby bok choy, sliced lengthwise
• 1/2 bell pepper, julienne
• 2 c. mushrooms, thinly sliced
• 1 c. peas
• Pinch each of salt and pepper
• 1 cup bean sprouts
• Salt and pepper, to taste
• 1 scallion, sliced thinly on a bias
• White and black sesame seeds

1. Line a plate with paper towels, add the tofu pieces and top with another few layers of paper towels. Add a plate and something heavy and press the moisture out of the tofu for about one hour.
2. In a bowl, mix together the marinade ingredients and transfer to a bowl. Add in the pressed tofu and allow the tofu to marinate in the fridge for 1-2 hours.
3. When ready to cook, mix together the sauce ingredients in a bowl and set aside.
4. Add 1 teaspoon of the coconut oil to a nonstick skillet and cook the tofu over medium high heat until golden brown on all sides, about 4-5 minutes. Remove from the pan and set aside.
5. Wipe out the pan (to prevent the marinade from burning), add in the remaining teaspoon of oil and heat to medium high. Add the carrots and broccoli and allow to cook for 2-3 minutes. Then add in the zucchini, bok choy, bell pepper, cremini mushrooms, peas and a pinch each of salt and pepper.  Cook for 5 minutes, making sure to toss frequently.
6. Add in the sauce, and again, toss to coat. Cook until the sauce thickens, and the vegetables reach a nice al dente stage.
7. Finally, add in the bean sprouts and the tofu to rewarm and mix everything together once more. Season with salt and pepper, if desired, to taste.
8. When ready to serve, pile the tofu on top of the vegetables and noodles, top with the scallion and sesame seeds