I made this tofu noodle bowl for lunch in about 20 minutes, and then the day after that. And then again. It was one of those times you throw together three half-remembered recipes for things, none of which you look up and check, and it actually turns out well. The crispness of the tofu is a pleasant contrast to the pile of noodles lurking under those spinach leaves. I used those baby spinach leaves that come in a mammoth plastic container – they wilt nicely if you sandwich them between hot noodles and hot tofu. Enjoy!