Glazed Chili Tofu With Ramen

• 1 qt. reduced-sodium chicken broth
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh garlic
• 4 tablespoons reduced-sodium soy sauce, divided
• About 1 tbsp. Thai or other Asian sweet chili sauce
• 1 pkg. (14 oz.) extra-firm tofu, drained and patted dry
• 1 tablespoon vegetable oil
• 12 ounces fresh ramen noodles or fresh Chinese wheat noodles*
• 1 cup shredded carrots
• 2 cups spinach leaves

1. Combine broth, 2 cups water, the ginger, garlic, and 3 tbsp. soy sauce in a medium saucepan. Bring to a simmer over medium heat; cook 10 minutes.
2. Mix the remaining 1 tbsp. soy sauce and 1 tbsp. chili sauce in a small bowl; set mixture aside.
3. Cut tofu crosswise into 8 slabs, each 1/2 in. thick. Heat oil in a large nonstick frying pan over medium heat. Cook tofu, turning once, until lightly browned, about 8 minutes. Remove from heat; pour soy-chili mixture over tofu and turn gently to coat.
4. Add noodles and carrots to broth and cook, stirring occasionally, until just tender, 3 to 4 minutes. Stir in spinach and cook just until wilted. Ladle noodles, broth, and vegetables into bowls and top each with 2 slabs of tofu. Drizzle tofu with more chili sauce if you like.
5. *Available refrigerated at well-stocked grocery stores and Asian markets.

chicken broth, fresh ginger, fresh garlic, soy sauce, sweet chili sauce, vegetable oil, ramen noodles, carrots, spinach leaves

Taken from www.myrecipes.com/recipe/glazed-chili-tofu-ramen (may not work)