Easy to make. Make sure you use spinach or tri-color bowties, because the regular color of pasta gives the whole meal a beige tint. I ended up cooking the tofu for almost a half an hour before I was satisfied with how done it was; it doesn't take long to actually cook the tofu, but I like it crispy. Also, I added a couple of teaspoons of rice-vinegar to the sauce, because I thought it was a bit too sweet, and that gave it a slightly tangy taste. Overall, it was a big hit with vegetarians and carnivores alike at a dinner party.
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Easy to make. Make sure you use spinach or tri-color bowties, because the regular color of...