Glazed Chili Tofu with Ramen

1 quart veggie broth
1 tablespoon each of minced ginger and garlic
4 tablespoons of soy sauce, divided
1 tablespoon Thai or other Asian sweet chili sauce
1 14 oz package of extra firm tofu, drained and patted dry
1 tablespoon vegetable oil
12 oz ramen noodles
1 cup shredded carrots
2 cups spinach leaves

Combine broth and 2 cups of water, the ginger, garlic and 3 tablepoons of soy sauce in a medium sauce pan.  Simmer for 10 mins.

Mix the remaining1 tablepoon soy sauce and 1 tablespoon chili sauce in a small bowl and set aside.

Cut tofu in 8, 1/2 inch slabs.  Heat oil in frying pan.  Heat tofu for about 8 minutes on medium heat until browned.  Remove from heat and pour soy chili sauce over tofu.  Turn gently to coat.

Add noodles and carrots to broth.  Cook for 3 to 4 minutes.  Add spinach to wilt.

Ladle ramen mixture into bowls - top with tofu.  Drizzle tofu with more chili sauce if you like.

YUM!