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.
Preheat oven to 375 degrees F.
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. Set aside.
Combine vegetable broth, water, rice wine, ginger and soy sauce in a large saucepan. Heat until a rolling boil. Cook 10 minutes to blend flavors.
Add the tofu slices and green onion to the broth and cook until broth comes back to a boil. Add spinach then immediately turn off heat. Cook stirring carefully until spinach is slightly wilted.
While broth is cooking for 10 minutes, 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.