Noodle Bowls with Spinach and Tofu

By á-4131

6 servings, 9 points plus
340 cal
6g fat
3mg chol
1,573mg sodium
55g carb
4g dietary fiber
16g protein

Ingredients

• Nonstick Cooking Spray
• 1 16-ounce package extra firm or firm tofu
• 2/3 cup hoisin sauce
• 4 14-ounce cans chicken broth
• 1 tbsp. bottled minced roasted garlic
• 12 ounces dried udon noodles or linguine broken
• 2 6 ounce packages fresh baby spinach

Preparation

Step 1

1-Preheat broiler. Lightly coat the unheated rack of a broiler pan with cooking pan. Cut tofu crosswise into 6 slices; pat dry with paper towels. Arrange tofu slices in a single layer on a prepared rack of the broiler pan; brush tops of tofu with 3 tbsps. of hoisin sauce. Broil 4 to 6 inches from heat 8-10 minutes or until hoisin sauce is bubbly.

2-Meanwhile, in a 4-6 quart Dutch oven combine broth. roasted garlic, and the remaining hoisin sauce. Bring to boiling. Add noodles and cook according to package directions, adding spinach for the last 2 minutes of cooking. Divide mixture among four large, deep soup bowls.

3-Cut tofu into cubes or strips, top noodle mixture.