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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Recipe source: local newspaper Ingredients:
1 (7 ounce) jar hoisin sauce |
1/3 cup rice wine or 1/3 cup sake |
3 tablespoons soy sauce |
1 1/2 tablespoons garlic, minced |
1 teaspoon five-spice powder |
1 teaspoon sesame oil |
2 (14 ounce) packages extra firm tofu, drained and cut in half horizontally |
4 cups vegetable broth |
2 cups water |
1/2 cup rice wine or 1/2 cup sake |
1 tablespoon ginger, minced |
3 tablespoons soy sauce |
1 1/2 cups green onions, sliced on the diagonal |
1/2 lb spinach |
1/2 lb soba noodles |
Directions:
1. To prepare the tofu, combine the first 6 ingredients (hoisin sauce - sesame oil) in a bowl and then add the tofu, tossing to coat. Let stand 1 hour.
2. Preheat oven to 375-degrees F.
3. Drain tofu, reserving marinade. Arrange tofu on a baking sheet lined with aluminum foil. Pour marinade over the tofu. Bake for 30-40 minutes. Remove from the oven and cool and then cut into 1/4-inch thick pieces.
4. To prepare broth combine the next 5 ingredients (broth - soy sauce) in a large pot or saucepan. Heat until hot and then cook for 10 minutes.
5. Stir in tofu and green onions and cook until liquid returns to a boil.
6. Stir in spinach, cooking and stirring until wilted. Turn off heat.
7. To prepare noodles, bring a large pot of water to a boil and add noodles, stirring to separate. When water returns to a boil, reduce heat to medium and cook for 3-5 minutes. Drain noodles, rinse and divide among serving bowls. Spoon broth mixture over noodles.
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