Gochujang tofu with mushrooms & spinach
3
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 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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