Gochujang tofu and mushrooms with spinach
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.
450 g, drained
2 tbs, (Korean red chilli paste)
Reduced salt soy sauce
Rice wine vinegar
200 g, fresh, stems removed
- Preheat oven to 220°C. Line a large baking tray with baking paper.
- Cut the tofu into 2cm cubes and pat with paper towel to remove excess moisture.
- 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.
- 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.