- 2 1/2 tablespoons hoisin sauce, divided
- 1 1/2 tablespoons low-sodium soy sauce, divided
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon sesame seeds, toasted
- 1/2 teaspoon dark sesame oil
- 1/2 teaspoon chile paste, divided
- 1 pound firm or extra-firm tofu, drained and cut into 12 slices
- Cooking spray
- 2 (16-ounce) cans fat-free, less-sodium chicken broth
- 3 garlic cloves, minced
- 1 (10-ounce) package fresh spinach
- 4 cups hot cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
- calories 366
- caloriesfromfat 20 %
- fat 8.3 g
- satfat 1.2 g
- monofat 2 g
- polyfat 4.3 g
- protein 21.5 g
- carbohydrate 52 g
- fiber 6.8 g
- cholesterol 0.0 mg
- iron 10.2 mg
- sodium 975 mg
- calcium 215 mg
How to Make It
Combine 1 1/2 teaspoons hoisin, 1 1/2 teaspoons soy sauce, ketchup, mustard, sesame seeds, oil, and 1/4 teaspoon chile paste in a small bowl.
Place tofu on a foil-lined baking sheet coated with cooking spray. Brush tofu with half of hoisin mixture; broil 6 minutes or until browned. Turn tofu over; brush with remaining hoisin mixture. Broil 6 minutes or until browned. Cover; keep warm.
Combine 2 tablespoons hoisin, 1 tablespoon soy sauce, 1/4 teaspoon chile paste, broth, and garlic in a Dutch oven. Bring to a boil; cook for 2 minutes. Add spinach; cook until wilted. Stir in noodles. Spoon 1 1/2 cups noodle mixture into each of 4 large bowls; top each serving with 3 tofu slices.
Note: Look for chile paste and udon noodles in the Asian section of the supermarket or at specialty Asian markets.