1 Cook the farfalle in a large saucepan of salted, boiling water for 8 - 10 minutes until 'al dente. ' Add the broccoli to the saucepan after 6 minutes.
2 Drain the pasta and broccoli and set them to one side. Spray a large frying pan with non-fat cooking spray and heat over a moderate heat until hot.
3 Toss the tofu in the chilli paste and saute in the pan until golden and crisp. Drain on kitchen paper and combine with the pasta, broccoli, grapes, red onion, and pesto in a large mixing bowl.
4 Stir and toss to combine, seasoning to taste. Divide between bowls and serve.