Seasame Barbecued Tofu Over Noodles and Greens
Source: Cooking Light, April 2000, page 198
2 ½ tablespoons hoisin sauce -- divided
1 ½ tablespoons low sodium soy sauce -- divided
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 teaspoon sesame seeds - toasted
½ teaspoon dark sesame oil
½ teaspoon chili paste -- divided
1 pound firm or extra firm tofu - drained and sliced into 12 slice
2 16-ounce cans fat free, less salt chicken broth
3 cloves garlic -- minced
1 10-ounces package fresh spinach
4 cups Udon noodles - cooked and hot (or spaghetti)
Combine 1-1/2 teaspoons hoisin, 1-1/2 teaspoons soy sauce, ketchup, mustard, sesame seeds, oil and 1/4 teaspoon chili paste in small bowl.
Place tofu on 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 and keep warm.
Combine 2 tablespoons hoisin, 1 tablespoon soy sauce, 1/4 teaspoon chili 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.
Yield 4 servings. Calories 366 (20% from fat) Fat 8.3 g Fiber 6.8 g Points = 7