Roasted Gochujang Tofu & Mushrooms with Sesame Spinach
3
Points®
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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