Drain tofu and place between a kitchen towel. Place a heavy object (such as a cast iron pan) on top and allow to press for 30-40 minutes

After pressing, dice tofu into small chunks and toss with 2 tablespoons of cornstarch, until coated

Heat a large nonstick skillet with 2 tablespoons of sesame oil and 2 tablespoons of soy sauce

Once hot, add in the tofu and pan fry for 15-20 minutes, or until crispy on all sides

Remove tofu from skillet and set aside

Begin cooking spaghetti at this time

Cook until al dente or longer, for softer texture

Using the same skillet the tofu cooked in, add 1 tablespoon of sesame oil and heat to medium high

Once hot, add in peas, mushrooms, garlic, and ginger

Cook for 10-12 minutes, or until mushrooms release their liquid and cook down

Add tofu and cooked spaghetti and toss to combine

Add soy sauce and sesame oil to taste (I added 5 tablespoons of soy sauce and 2 tablespoons of sesame oil)