Sesame Barbecued Tofu Over Noodles and Greens

Ingredients

• 0.5 teaspoon chile paste divided
• 0.5 teaspoon sesame oil dark
• 1 tablespoon dijon mustard 
• 1 pound extra-firm tofu firm drained cut into 12 slices
• 32 ounce less-sodium chicken broth fat-free canned
• 3  garlic cloves minced
• 2.5 tablespoons hoisin sauce divided
• 1 tablespoon catsup 
• 1.5 tablespoons soya sauce low-sodium divided
• 1 teaspoon sesame seed toasted
• 10 ounce pkt spinach fresh
• 4 cups udon noodles fresh hot thick cooked (, round Japanese wheat noodles)

Equipment

• bowl
• baking sheet
• aluminum foil
• broiler
• dutch oven

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.
4. 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.
5. 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.
6. 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.
7. Note: Look for chile paste and udon noodles in the Asian section of the supermarket or at specialty Asian markets.