Vegetarian Lo Mein

This is a bowl of deliciousness..chock full of vegetables with a tasty sauce.  If you are not a big fan of tofu, or don't eat soy, you can leave that part out and still have a perfectly yummy dinner.

1 block firm tofu, drained
20 oz. frozen or fresh broccoli florets
2 carrots, cleaned and sliced
1/2 onion, sliced
2 c. sugar snap peas
2 c. sliced celery
1 red onion, but into strips
2 T. diced fresh ginger
3 T. soy sauce
2 T. oyster sauce
2 T. sesame oil
spaghetti noodles
corn oil

Drain tofu and blot dry with paper towels.  Then cut into small cubes.  Heat a little corn oil in a large skillet and add tofu.   Cook over medium heat until crispy..about 15 minutes.  Drain on paper towels.  Heat a little more oil in the skillet and add in broccoli.  Cook for 5 minutes.  Add onion, carrots, ginger, red pepper and peas.  Cook, stirring frequently until vegetables are cooked but still crisp.
Cook spaghetti al dente in boiling water.  Drain and add into vegetable mixture.  Mix together the soy sauce and oyster sauce.  Pour over noodle mixture along with the sesame oil.  Mix well.  Allow to simmer 5-10 minutes.