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Photo of Roasted Gochujang Tofu & Mushrooms with Sesame Spinach by WW

Roasted Gochujang Tofu & Mushrooms with Sesame Spinach

3
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
When you use precooked proteins like tofu, dinner is super speedy. The tofu warms up along with the veggies and sauce. for easy clean-up, line the sheet pan with parchment because any excess sauce will burn on the pan. Gochujang is a savoury-spicy Korean red chile paste usually found in the international aisle at most grocery stores. Stir some into soups and stews for a pop of heat, or use in marinades and salad dressings.

Ingredients

Gochujang hot pepper paste

2 tbsp(s)

Low sodium soy sauce

2 tbsp(s)

Agave nectar

1 tbsp(s)

Unseasoned rice vinegar

1 tbsp(s)

Toasted sesame oil

1 tbsp(s), divided

Extra firm tofu

1 pound(s), packed without water, cubed

Fresh shiitake mushroom

8 oz, stems removed

Baby spinach

10 oz

Kosher salt

⅜ tsp(s)

Instructions

  1. Preheat the oven to 425 degrees F. Line a large sheet pan with parchment paper.
  2. In a large bowl, whisk the gochujang, soy sauce, agave, vinegar and 2 tsp oil. Add the tofu and mushrooms, toss well to coat. Spread the tofu mixture in a single layer on the prepared pan. Bake for 20 minutes, stirring halfway through.
  3. Meanwhile, place the spinach in a large microwave-safe bowl. Drizzle 1 tbsp water over the spinach. Cover and microwave on high until wilted, about 2 minutes. Drizzle the remaining 1 tsp oil over the spinach and sprinkle with the salt, toss well to combine. Serve the spinach with the tofu mixture.
  4. Serving size: about 1 cup tofu mixture and 1/2 cup spinach

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