PRESSED AND DRAINED TOFU: Place tofu on a rimmed plate. Place a smaller plate on top. Weight the place with a heavy object. Press for 4 to 8 hours. Drain and pat dry. Optional: ring paper toweling around the block of tofu to absorb the liquid and prevent spills. Drain in a cool place (refrigerator). The pasta and asparagus may be cooked together; allow 4 to 5 minutes for the sliced asparagus; time the pasta as directed on the package. Spinach, duram, and carrot pasta make a tasty three-some. Keep the pasta and asparagus hot. Slice tofu block into three thin sheets. Sprinkle both sides of each piece with some of the flour. Combine remaining flour with the hoisin sauce and water; this will be used as a thickening sauce later. Season with a curry blend, if using. Dry-pan roast the sesame seeds in a non-stick skillet (2 to 3 minutes). Remove and set aside. Add oil to the skillet and heat to medium-high; fry the slices of tofu, turning once. Reduce the heat to medium. Using the edge of your turner or spatula, cut the tofu sheets into 1" strips. Add the hoisin mix to the skillet and tilt to swirl. Add water when needed to thin the sauce. Add the tomatoes and the sesame seeds. When the tomatoes are heated through, pour the sauce over the pasta and asparagus mixture. Toss gently to combine. COMMENTS: Pressed tofu has a texture similar to but not as al dente as the pasta. We pressed silken tofu about 6 hours and were pleased with the result. Radishes as a condiment filled the need for bite. [PER SERVING, each: 384 calories, 16 grams protein, 10 grams fat (24% cff), 59 grams carbohydrates, 4 grams fiber, 1 milligrams cholesterol, 100 milligrams sodium. MC3] Recipe by: Pat Hanneman; Riverside, CA May-1998 Posted to EAT-LF Digest by Kitpath on May 31, 1998