email this pageIngredients
Five-Spice Hoisin Tofu:
1 (7-ounce) jar hoisin sauce
1⁄3 cup rice wine or sake
3 tablespoons reduced-sodium
soy sauce
1½ tablespoons minced garlic
1 teaspoon five-spice powder
1 teaspoon toasted sesame oil
2 (14-ounce) packages extra-firm tofu, drained and cut in half horizontally
Broth and Noodles:
4 cups vegetable broth
2 cups water
½ cup rice wine or sake
1 tablespoon minced fresh ginger
3 tablespoons reduced-sodium soy sauce
1½ cups diagonally sliced green onions (mainly green part)
½ pound baby spinach
½ pound soba noodles
Instructions
1 (7-ounce) jar hoisin sauce
1⁄3 cup rice wine or sake
3 tablespoons reduced-sodium
soy sauce
1½ tablespoons minced garlic
1 teaspoon five-spice powder
1 teaspoon toasted sesame oil
2 (14-ounce) packages extra-firm tofu, drained and cut in half horizontally
Broth and Noodles:
4 cups vegetable broth
2 cups water
½ cup rice wine or sake
1 tablespoon minced fresh ginger
3 tablespoons reduced-sodium soy sauce
1½ cups diagonally sliced green onions (mainly green part)
½ pound baby spinach
½ pound soba noodles
1. To prepare tofu, mix hoisin sauce, rice wine, soy sauce, garlic, five-spice powder and sesame oil together. Add tofu and carefully toss to coat. Let stand 1 hour at room temperature.
2. Preheat oven to 375F.
3. Arrange tofu on a baking sheet lined with aluminum foil. Pour marinade on top. Bake 35 minutes. Remove from oven and cool slightly. Cut into 1⁄4-inch thick pieces, making sure slices are still coated with marinade.
4. To prepare broth, combine vegetable broth, water, rice wine, ginger and soy sauce in a large saucepan. Heat until very hot. Cook 10 minutes to blend flavors. Add tofu slices and green onion; cook until liquid comes back to a boil. Add spinach and stir carefully. Cook until spinach is slightly wilted. Turn off heat.
5. To prepare noodles, bring a large pot of water to a boil. Add noodles and stir to separate. When water returns to a boil, reduce heat to medium and cook 3 1⁄2 to 4 minutes, until al dente. Drain noodles, rinse under warm water, and divide among serving bowls. Spoon broth, tofu and spinach over noodles. Serves 6 to 8.
Adapted with permission from Nina Simonds' Spices of Life (Aldred A. Knopf, 2005).
Nutritional Information
2. Preheat oven to 375F.
3. Arrange tofu on a baking sheet lined with aluminum foil. Pour marinade on top. Bake 35 minutes. Remove from oven and cool slightly. Cut into 1⁄4-inch thick pieces, making sure slices are still coated with marinade.
4. To prepare broth, combine vegetable broth, water, rice wine, ginger and soy sauce in a large saucepan. Heat until very hot. Cook 10 minutes to blend flavors. Add tofu slices and green onion; cook until liquid comes back to a boil. Add spinach and stir carefully. Cook until spinach is slightly wilted. Turn off heat.
5. To prepare noodles, bring a large pot of water to a boil. Add noodles and stir to separate. When water returns to a boil, reduce heat to medium and cook 3 1⁄2 to 4 minutes, until al dente. Drain noodles, rinse under warm water, and divide among serving bowls. Spoon broth, tofu and spinach over noodles. Serves 6 to 8.
Adapted with permission from Nina Simonds' Spices of Life (Aldred A. Knopf, 2005).
Per serving: 470 calories, 13g fat, 24g prot., 58g carbs., 8g fiber, 1460mg sodium.
