Tofu Stir Fry/Mac 'n "Cheese"

First of all, on Thursday night I made Macaroni Hates Cheese, a recipe from a new site I discovered called The Post Punk Kitchen.  This recipe uses nutritional yeast - vegan recipes call for this a lot to replace cheese.  It turned out surprisingly good (I was skeptical, because I love cheese).  I really liked the sauce, except I think I would use onion powder the next time instead of chopped onion -- I want my sauce smooth.  Also, I used whole wheat penne pasta and was really disappointed.  I am trying to be good about using whole wheat, but so far I only like the thin or angel hair spaghetti.  Any type of "thicker" pasta, and I feel like there's sand in my pasta.  I need to try some other brands, or get one of the blended pastas that are part whole wheat.  If you have any suggestions for a brand I should try (admittedly, I bought the "store" brand this time,) please let me know.  Anyway, I plan to try this again with GOOD noodles and no chunky onions, and I think it will be very satisfying.

Last night I made Spicy Tofu and Vegetable Stir Fry, and this was the best tofu recipe so far.  I drained the tofu really well (pressed it for at least an hour) which I didn't do in other recipes because I hadn't read about the proper way to use tofu.  Makes a big difference.  Also, you toss the hunks of tofu in corn starch and fry them in oil first.  This makes them crispy on the outside.  The sweet and sour sauce was delicious.  I served it over brown rice.  I've seen some other recipes where you marinate the tofu first, so that's what I'm going to try next.