Directions

1. Cut tofu crosswise into 8 (1?2-inch) slices. Cut each slice in half lengthwise. Place on paper towels; let stand 10 minutes to drain.
2. In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat 1 minute. Add tofu. Cook, partially covered, 3 to 4 minutes per side or until golden brown. Transfer to a plate; cover loosely with foil to keep warm. Set aside.
3. Add remaining 1 tablespoon oil to skillet. Add mushrooms, 1 tablespoon of the soy sauce plus garlic?chili pepper sauce and garlic; cook and stir 3 to 4 minutes or until tender. Gradually add spinach; cook 2 to 3 minutes or until spinach is wilted. Transfer mushrooms and spinach to a platter.
4. Add broth and remaining 1 tablespoon soy sauce to skillet; bring to boiling. Add noodles, mushrooms and spinach; cook and stir 2 to 4 minutes or until heated through.
5. Place noodle mixture in 6 bowls; top each evenly with tofu slices. Spoon any remaining broth over each serving, and serve.