Sesame Barbecued Tofu Over Noodles and Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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