Glazed Chili Tofu with Ramen

Ingredients

• 1 cup carrots shredded
• 14 oz extra tofu dry drained
• 1 tablespoon ginger fresh minced
• 1 tablespoon garlic fresh minced
• 1 qt chicken broth reduced-sodium
• 4 tablespoons soy sauce divided reduced-sodium
• 2 cups pkt spinach 
• 1 tbsp chilli sauce sweet
• 1 tablespoon vegetable oil 
• 12 ounces japanese ramen noodles fresh chinese

Equipment

• bowl
• frying pan
• sauce pan
• ladle

Directions

1. Combine broth, 2 cups water, the ginger, garlic, and 3 tbsp. soy sauce in a medium saucepan. Bring to a simmer over medium heat; cook 10 minutes.
2. Mix the remaining 1 tbsp. soy sauce and 1 tbsp. chili sauce in a small bowl; set mixture aside.
3. Cut tofu crosswise into 8 slabs, each 1/2 in. thick.
4. Heat oil in a large nonstick frying pan over medium heat. Cook tofu, turning once, until lightly browned, about 8 minutes.
5. Remove from heat; pour soy-chili mixture over tofu and turn gently to coat.
6. Add noodles and carrots to broth and cook, stirring occasionally, until just tender, 3 to 4 minutes. Stir in spinach and cook just until wilted. Ladle noodles, broth, and vegetables into bowls and top each with 2 slabs of tofu.
7. Drizzle tofu with more chili sauce if you like.
8. *Available refrigerated at well-stocked grocery stores and Asian markets.