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Gochujang tofu and mushrooms with spinach

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.

Notes

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.