Izakaya Sakura Five Spice Soba

• 1 (7 ounce) jar hoisin sauce
• 13 cup rice wine or 13 cup sake
• 3 tablespoons reduced sodium soy sauce
• 1 12 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
• 4 cups vegetable broth
• 2 cups water
• 12 cup rice wine or 12 cup sake
• 1 tablespoon fresh ginger, minced
• 3 tablespoons reduced sodium soy sauce
• 1 12 cups green onions, diagonally sliced (mainly green part)
• 12 lb Baby Spinach
• 12 lb soba noodles

1. Mix hoisin sauce, rice wine, soy sauce, garlic, five-spice powder and sesame oil together.
2. Add tofu and carefully toss to coat.
3. Let stand 1 hour at room temperature.
4. Preheat oven to 375 degrees F.
5. Arrange tofu on a baking sheet lined with aluminum foil.
6. Pour marinade on top.
7. Bake 35 minutes.
8. Remove from oven and cool slightly.
9. Cut into 1/4-inch thick pieces, making sure slices are still coated with marinade.
10. Set aside.
11. Combine vegetable broth, water, rice wine, ginger and soy sauce in a large saucepan.
12. Heat until a rolling boil.
13. Cook 10 minutes to blend flavors.
14. Add the tofu slices and green onion to the broth and cook until broth comes back to a boil.
15. Add spinach then immediately turn off heat.
16. Cook stirring carefully until spinach is slightly wilted.
17. While broth is cooking for 10 minutes, bring a large pot of water to a boil.
18. Add noodles and stir to separate.
19. When water returns to a boil, reduce heat to medium and cook 3 1/2 to 4 minutes, until al dente.
20. Drain noodles, rinse under warm water, and divide among serving bowls.
21. Spoon broth, tofu and spinach over noodles.

hoisin sauce, rice wine, soy sauce, garlic, fivespice powder, sesame oil, horizontally, vegetable broth, water, rice wine, fresh ginger, soy sauce, green onions, spinach, noodles

Taken from www.food.com/recipe/izakaya-sakura-five-spice-soba-511699 (may not work)