Izakaya Sakura Five Spice Soba

This recipe is from a local Japanese restaurant.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• Tofu

• 1 (7 ounce) jar hoisin sauce
• 1⁄3 cup rice wine or 1⁄3 cup sake
• 3  tablespoons reduced sodium soy sauce
• 1 1⁄2 tablespoons garlic, minced
• 1  teaspoon five-spice powder
• 1  teaspoon  toasted sesame oil
• 2 (14 ounce) packages extra firm tofu, drained cut in half horizontally

• Broth and Noodles

• 4  cups vegetable broth
• 2  cups water
• 1⁄2 cup rice wine or 1⁄2 cup sake
• 1  tablespoon fresh ginger, minced
• 3  tablespoons reduced sodium soy sauce
• 1 1⁄2 cups green onions, diagonally sliced (mainly green part)
• 1⁄2 lb  Baby Spinach
• 1⁄2 lb  soba noodles

Directions

1. 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.
2. Preheat oven to 375 degrees F.
3. Arrange tofu on a baking sheet lined with aluminum foil. Pour marinade on top. Bake 35 minutes. Remove from oven and cool slightly.
4. Cut into 1/4-inch thick pieces, making sure slices are still coated with marinade. Set aside.
5. 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.
6. 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.
7. While broth is cooking for 10 minutes, bring a large pot of water to a boil. Add noodles and stir to separate.
8. 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.
9. Spoon broth, tofu and spinach over noodles.