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Grilled Tofu Teriyaki with Spicy Spinach Udon

Makes: 6 servings
Prep 20 mins Stand 20 mins Grill 9 mins
Grilled Tofu Teriyaki with Spicy Spinach Udon
  • 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 - 7 1/2 ounce packages  fresh udon noodles (broad white noodles)
  • 1/2  cup  vegetable broth
  • 3  tablespoons  peanut butter
  • 1 9 - 10  ounce bag  fresh spinach
  • 1/2  teaspoon  toasted sesame oil
  • 1/3  cup  grape tomatoes, halved
  • 1/4  cup  thinly sliced green onions (2)

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.

Nutrition Facts (Grilled Tofu Teriyaki with Spicy Spinach Udon)
  • Servings Per Recipe 6,
  • cal. (kcal) 478,
  • Fat, total (g) 15,
  • chol. (mg) 1,
  • sat. fat (g) 1,
  • carb. (g) 63,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 5,
  • fiber (g) 6,
  • sugar (g) 8,
  • pro. (g) 22,
  • vit. A (IU) 4082,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 97,
  • sodium (mg) 1051,
  • Potassium (mg) 354,
  • calcium (mg) 192,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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