Sesame Barbecued Tofu Over Noodles and Greens
More From Cooking Light
Amount per serving
- Calories: 366
- Calories from fat: 20%
- Fat: 8.3g
- Saturated fat: 1.2g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 4.3g
- Protein: 21.5g
- Carbohydrate: 52g
- Fiber: 6.8g
- Cholesterol: 0.0mg
- Iron: 10.2mg
- Sodium: 975mg
- Calcium: 215mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes