Take the tofu out of the package. Drain and wrap in paper towels to absorb excessive amounts of water. Place between two glass plates. Put into the refrigerator for 2 hours at least. I weighted it down with 2 pounds of hotdogs.

* Step 2

Wash and cut the squash into bite sized pieces. Put into a Ziploc bag and refrigerate. Dice the onion and bag it and place into the refrigerator. Don't mix the onions with anything else or it will all taste like onions.

* Step 3

Smell the mushrooms, if they smell like fish, absolutely don't buy or use them. When they smell fishy they are bad. Slice the mushrooms and put in a bag and refrigerate.

* Step 4

Steam the Normandy blend of vegetables. When the carrots, broccoli and cauliflower is tender just a bit add to a wok or large pan with the squashes, onion, and mushrooms. Sauté till just tender.

* Step 5

Cut the pasta into wide noodles. Lightly boil don't overcook them. Set aside.

* Step 6

Cube half, and cut the rest into strips, the tofu. Heat the oil and fry till crisp and lightly browned.

* Step 7

In a pot start the sauce while tofu is frying. Add the juice, honey, and vinegar. Simmer till slightly bubbling. Add in the the cornstarch to the quarter cup of juice and mix. Pour into the sauce part and stir constantly till thickened.