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Gochujang tofu and mushrooms with spinach

Gochujang tofu and mushrooms with spinach

Total Time
30 min
10 min
20 min
When you use precooked proteins like tofu, dinner is super quick. Here tofu and mushrooms are tossed with soy and gochujang and baked for a rich savoury flavour. Lining the tray with baking paper ensures an easy clean-up.


Firm tofu

450 g, drained


2 tbs, (Korean red chilli paste)

Reduced salt soy sauce

2 tbs

White sugar

1 tbs

Rice wine vinegar

1 tbs

Sesame oil

3 tsp

Shiitake mushrooms

200 g, fresh, stems removed

Baby spinach

280 g


  1. Preheat oven to 220°C. Line a large baking tray with baking paper.
  2. Cut the tofu into 2cm cubes and pat with paper towel to remove excess moisture.
  3. Whisk gochujang, soy sauce, sugar, vinegar and 2 teaspoons sesame oil in a large bowl until sugar is dissolved. Add tofu and mushrooms. Toss well to coat. Spread tofu and mushroom mixture over prepared tray in a single layer. Bake for 20 minutes, stirring halfway through.
  4. Meanwhile, place the spinach in a large microwave-safe bowl. Cover and microwave on High (100%) for about 2 minutes or until wilted. Drizzle remaining sesame oil over spinach and season with salt. Toss well to combine, then transfer to a serving dish. Top with tofu mixture. Serve.


INGREDIENT TIP: Gochujang is a savoury-spicy Korean red chilli paste available from the international aisle at most supermarkets. Stir some into soups and stews for a pop of heat, or use in marinades and salad dressings.