Dreamfields Spaghetti in Thai Peanut Sauce with Tofu, Veggies

For 10 adult servings:

4 bottles of House of Tsang Bangkok Peanut Sauce, 11.5 oz. each, gluten-free

4 pkgs of Dreamfields Spaghetti, 13.25 oz. each, reduced-carbs

4 pkgs of Nasoya brand, organic, cubed, super firm tofu, each with a drained weight of 8 oz., drain all pkgs in colander/strainer

4 large, fresh, red bell peppers, organic, washed, de-seeded, diced into 1/4-inch cubes

4 cups of organic baby bella mushrooms, washed, diced into twice the size of the tofu cubes (for texture)

2 large, organic, yellow onions, diced into 1/4-inch cubes

4 cups of dark sesame oil, organic
(2 cups are for tossing noodles, after boiling, then draining them, al dente. The other 2 cups are for mixing with the peanut sauce to stir fry the veggies)

4 large, fresh, red, organic jalapeno peppers, washed, tops removed, finely-minced

4 cans of Dynasty brand's "Cut Baby Corn" (available at Pacific Ocean Market), each 15 oz., drained, rinsed for 35 seconds with a cold water spray, in a colander/strainer, to remove excess sodium

Directions:

1. Boil the noodles first and drain al-dente. Toss the noodles with 2 cups of dark, sesame oil in the colander/strainer to prevent them from sticking together.

2. Use 2 extra-large, deep-dish, non-stick frying pans on medium-high heat to stir fry all the ingredients, excluding the cooked noodles.  It takes 20 - 25 minutes to cook, approximately.

***Since this is a meat-free version, you can also add steamed shrimp/pork summer rolls with rice vermicelli noodles in rice paper wrap to the meal as an appetizer.