Sesame Barbecued Tofu Over Noodles and Greens

recipe

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

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

Ingredients

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

Preparation

Preheat broiler.

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.

Victoria Riccardi,

Cooking Light

April 2000
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