Place the tofu into a medium size bowl and drizzle it with 1 teaspoon sesame oil, salt and pepper. Toss it all together to coat the tofu in the seasoning and set it aside.

In a separate mixing bowl, combine the vegetable stock, tamarai, hoisin sauce, remaining sesame oil and cornstarch.

Heat a wok or large pan over medium-high heat. Spray the pan with cooking spray and add the tofu. Ttoss and cook it until it is golden brown, about 5-6 minutes. Remove the tofu from the pan and set it aside on a clean plate.

Add the garlic and ginger to the same pan you cooked the tofu in and toss and cook it for 2-3 minutes.

Add in the mushrooms, onions, carrots, and sugar snap peas and toss and cook all together for 3-4 minutes until the veggies are beginning to soften.

Return the cooked tofu to the pan with the veggies and add the cooked lo mein noodles along with the sauce. Cook that all together for 3-4 minutes until everything is well coated in the sauce.

Serve warm with a garnish of chopped scallions and sesame seeds.