Pan-Fried spaghetti with Teriyaki Sauce

1 (12.3-ounce) package extra-firm tofu, drained and cut into 1-inch cubes
2 tbsp low-sodium teriyaki sauce or soy sauce
1 tbsp rice vinegar or white wine vinegar
1 tbsp EVO oil
2 tsp loose green tea or 2 green tea bags, opened
1 tbsp minced peeled fresh ginger
2 lg garlic cloves, minced
1 c (2-inch) julienne-cut peeled daikon radish or jicama or radish
1 c thinly sliced leek (about 1 large)
1/2 c (2-inch) julienne-cut carrot
3 c cooked spaghetti (about 9 ounces uncooked)

Combine first 3 ingredients in a large zip-top plastic bag, seal and marinate in refrigerator 15 minutes. Remove tofu from bag, reserving marinade. Heat oil in a large nonstick skillet over medium-high heat. Add tea, and sauté 30 seconds. Add tofu, ginger, and garlic, and sauté 2 minutes. Add daikon, leek, and carrot, and sauté 1 minute. Add spaghetti and reserved marinade, and cook 2 minutes or until thoroughly heated.