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Tofu Stir Fry

['1 package (14 ounces) extra-firm tofu', '1 tablespoon soy sauce', '1 teaspoon garlic powder', '2 tablespoons all-purpose flour', '2 tablespoons sesame oil', '1 small red bell pepper, seeded, cored and thinly sliced', '1 small green bell pepper, seeded, cored and thinly sliced', '6 green onions, cut into 1/4-inch pieces', '1 package (8 ounce) whole-wheat lo mein noodles', '6 tablespoons white miso paste', '2 cloves garlic, minced', '1 piece ginger (1 inch), minced', '1 teaspoon orange zest', '1/4 cup orange juice', '1 can (15 ounce) baby corn, drained and rinsed', '1 can (8 ounce) water chestnuts', 'drained and rinsed']

Place tofu in a colander; set a heavy pot on top 10 to 15 minutes to press out moisture. Halve; sprinkle soy sauce, garlic powder, then flour over halves. Heat 1 tablespoon oil over medium-high heat in a large skillet. Cook tofu until golden, 2 to 3 minutes per side. Slice; set aside. In same skillet, cook peppers and onions, covered, until peppers soften, 7 to 8 minutes. Cook noodles as directed on package. Whisk miso paste, garlic, ginger, zest, juice and remaining 1 tablespoon oil in a bowl. Add pepper mixture, noodles, corn, water chestnuts; toss. Top with tofu.

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