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Photo of Gochujang tofu with mushrooms & spinach by WW

Gochujang tofu with mushrooms & spinach

3
Points® value
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. Line the baking tray with baking paper as any excess sauce will burn on the pan.

Ingredients

Waitrose Cooks' Ingredients Gochujang Chilli Paste

2 tablespoon(s)

Tamari soya sauce

2 tablespoon(s)

Agave Syrup

1 tablespoon(s), level

Rice vinegar

1 tablespoon(s)

Sesame Oil

1 tablespoon(s)

Plain Tofu

396 g, firm, drained and cubed

Mushrooms

150 g, shiitake, stems removed

Spinach

280 g

Instructions

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Line a large baking tray with baking paper.
  2. In a large bowl, whisk the gochujang, tamari, agave, vinegar, and 2 teaspoons of oil. Add the tofu and mushrooms and toss well to coat.
  3. Arrange the tofu mixture on the prepared pan, spreading it into a single layer. Bake for 20 minutes, stirring halfway through.
  4. Meanwhile, place the spinach in a large microwave-safe bowl. Drizzle 1 tablespoon of water over the spinach. Cover and microwave on High for 2 minutes, until wilted, drizzle the remaining oil over the spinach and sprinkle with salt, toss well to combine. Serve the spinach with the tofu mixture.

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