3/4 c. seasoned rice vinegar
4 tsp sugar
1/4 c. Parmesan cheese
3 T. finely chopped FRESH (important) basil
2 T. olive oil
1 T. Dijon mustard
1-3 cloves garlic, chopped/minced (your preference)
8 oz. firm tofu cut into 1/2" cubes
16 oz. asparagus fresh or thawed from frozen w/1" of ends cut off, cut in 1-1/2" pieces
8 oz. Penne pasta
Combine vinegar, cheese, fresh basil, oil, mustard, sugar and garlic in a large bowl. Mix well. Add tofu and stir to coat. Cover and let stand for 15 minutes. In two separate pots, bring water to boil, one pot for pasta and the other for the asparagus. Follow directions to cook pasta. Cook asparagus until tender (approx. 4 min.) When done add asparagus to tofu mixture. When pasta is done also add to tofu mixture and mix thoroughly but gently.
