Sesame Barbecued Tofu Over Noodles and Greens

Recipe from Cooking Light

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Nutritional Information

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


  1. Preheat broiler.
  2. 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.
  3. 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.
  4. 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.
  5. Note: Look for chile paste and udon noodles in the Asian section of the supermarket or at specialty Asian markets.
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