Eggplant and Tofu Lo Mein Stirfry

2 tbl vegetable oil
small hunk of fresh ginger, peeled and cut into small chuncks (big enough to retrieve after cooking)
2 tsp. minced garlic
1 pkg, firm or extra firm tofu, drained and dried thoroughly by wrapping in paper towels and allowed to sit on a plate with some weght on top, then diced.
1/2 cup low sodium soy sauce
2 tbl sugar
2 tbl rice or white wine vinegar
1 1/2 tsp Asian red chili paste (to taste, I use only about 1/2 tsp because I cannot do spicy)
4 tsp cornstarch
1/2 cup to 1 cup snow peas or Chineses pea pods, ends trimmed if desired
2 lbs Japanese eggplant cubed into bite size pieces (or peeled and salted regular eggplant, cut similarly)
1 can sliced water chestnuts
6 oz whole wheat spaghetti or thin spaghetti, perpared and drained and rinsed
6-8 oz package of sliced mushrooms
bunch of scallions just white parts, sliced thinly

Prepare spaghetti according to package instructions, drain, rinse and set aside. Mix together sauce ingredients, soy sauce, sugar, rice vinegar, red chili paste and cornstarch and set aside. Heat up a large skillet or wok with 1 tbl of oil and stir fry tofu, garlic and ginger pieces until tofu is lightly browned all over. Remove tofu from pan, add another tbl of oil and then add eggplant and stir fry for about 6 minutes then add all other vegetables (pea pods, water chestnuts, shrooms, and scallions. Stir fry and occasionally cover to steam a little. When eggplant starts to get soft, add tofu back in and toss, then stir the sauce again and pour in. Then stir in pasta and toss with vetables and tofu until mixed and then serve. We like to serve atop crunchy noodles from the Asian food aisle and some cashews.

Serving Size: 8-1 cup servings