Grilled Teryaki Tofu with Spicy Udon

By Unblond1

6 servings: Nutrition Facts (Grilled Tofu Teriyaki with Spicy Spinach Udon) 478 kcal cal.,
15 g fat
(1 g sat. fat,
5 g polyunsaturated fat,
6 g monounsatured fat),
1 mg chol.,
1051 mg sodium,
63 g carb.,
6 g fiber,
8 g sugar,
22 g pro.

Ingredients

• 1 18 ounce package firm tofu (fresh bean curd, not silken-style), drained
• Canola or vegetable oil
• 1/2 cup hoisin sauce
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon grated fresh ginger
• 2 teaspoons Asian chili-garlic sauce
• 2 7 ounce packages fresh udon noodles (broad white noodles)
• 1/2 cup vegetable broth
• 3 tablespoons peanut butter
• 1 9 ounce bag fresh spinach
• 1/2 teaspoon toasted sesame oil
• 1/3 cup grape tomatoes, halved
• 1/4 cup thinly sliced green onions (2)

Details

Adapted from bhg.com

Preparation

Step 1

Line a tray with paper towels. Cut tofu into six 1/2-inch-thick slices. Arrange tofu on prepared tray. Top with more paper towels; cover with a baking sheet. Evenly weigh down the baking sheet with several cans or weights. Let stand for 10 minutes. Change paper towels and repeat. Place tofu in a dish and generously coat both sides with canola oil.
2.For teriyaki sauce, in a small bowl whisk together hoisin sauce, 2 tablespoons of the soy sauce, the ginger, and 1 teaspoon of the chili-garlic sauce.
3.For a charcoal or gas grill, grease grill rack well. Place tofu on the grill rack directly over medium heat. Cover and grill for 3 to 4 minutes or until brown and tofu releases easily from the rack. Turn tofu over. Cover and grill for 3 minutes more. Brush tofu with some of the teriyaki sauce. Turn and brush again. Cover and grill for 3 minutes more, turning once halfway through grilling. Transfer tofu to a plate; cover and keep warm. Set aside remaining teriyaki sauce.
4.Meanwhile, fill a 4-quart Dutch oven half full with water; bring to boiling. Add udon noodles; cook for 2 minutes. Drain.
5.In the same Dutch oven whisk together broth, peanut butter, the remaining 2 tablespoons soy sauce, and the remaining 1 teaspoon chili-garlic sauce until smooth. Bring to boiling; reduce heat to medium. Add noodles, stirring to coat. Stir in spinach; cook for 2 to 3 minutes or until wilted. Remove from heat; stir in sesame oil. Serve with grilled tofu, tomatoes, and green onions. Pass remaining teriyaki sauce.