Tear the tofu into bite-sized chunks. (You can slice into cubes, but I prefer the texture when torn.) Toss with salt and cornstarch, coat with oil spray and bake at 450 degrees Fahrenheit for 20 minutes or air fry at 400 degrees Fahrenheit for 10 minutes until crispy.

Meanwhile, bring a pot of salted water to a rolling boil. Add the spaghetti and cook for 10 minutes, stirring occasionally. Drain, rinse with cold water and set aside.

While the noodles cook, in a bowl or measuring cup, combine soy sauce, sesame oil, honey, sriracha and half the scallions. Stir and set aside.

In a large skillet, heat two tablespoons oil. Add mushrooms and sauté until they begin to brown. Add the onion, pepper, carrot, garlic, and ginger. Sauté until crisp tender. Add the sugar snap peas, crispy tofu and half the sauce. Cook for two to three minutes. Add the spaghetti and remaining sauce, tossing to coat and heat through. Sprinkle remaining scallions and sesame seeds over the top.