Gochujang tofu with mushrooms & spinach
Waitrose Cooks' Ingredients Gochujang Chilli Paste
Tamari soya sauce
1 tablespoon(s), level
396 g, firm, drained and cubed
150 g, shiitake, stems removed
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Line a large baking tray with baking paper.
- 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.
- Arrange the tofu mixture on the prepared pan, spreading it into a single layer. Bake for 20 minutes, stirring halfway through.
- 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.