Cut the tofu in 1/2-inch squares. Peel the asparagus stems if they are tough or gritty; cut asparagus in 1/8-inch slices, on a steep diagonal. Put all the ingredients except the asparagus in a large saucepan; cover the pan and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add the asparagus and cook for 1 minute more. Serve hot or refrigerate until needed and then reheat. This recipe yields about 5 cups of soup. Comments: This is a light, porkless version of the traditionally hearty hot and sour soup. May be made ahead and reheated just before serving. Recipe Source: CHICKEN DINNERS by Lorraine Bodger (c) 1991. Harmony Books, a division of Crown Publishers, Inc., New York - 176 pages - $19.00. As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest. Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 12-12-1995. Re-formatted for Meal-Master by: Nancy Filbert {*Prodigy Service ID# LRCE87A} January, 1996. Posted to MM-Recipes Digest V4 #281 by "John Weber" on Oct 25, 97