Gochujang tofu and mushrooms with spinach
4
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 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.
Ingredients
Firm tofu
450 g, drained
Gochujang
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
Instructions
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.
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