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Roasted Gochujang Tofu & Mushrooms with Sesame Spinach

Roasted Gochujang Tofu & Mushrooms with Sesame 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. For easy cleanup, line the sheet pan with parchment because any excess sauce will burn on the pan. Gochujang is a savory-spicy Korean red chile paste usually found in the international aisle at most grocery stores. Stir some into soups and stews for a pop of heat, or use in marinades and salad dressings.

Ingredients

Gochujang hot pepper paste

2 Tbsp

Low sodium soy sauce

2 Tbsp

Agave nectar

1 Tbsp

Unseasoned rice vinegar

1 Tbsp

Toasted sesame oil

1 Tbsp, divided

Extra firm tofu

1 pound(s), packed without water, cubed

Shiitake mushroom

8 oz, stems removed

Baby spinach

10 oz

Kosher salt

⅜ tsp

Instructions

  1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
  2. In a large bowl, whisk the gochujang, soy sauce, agave, vinegar, and 2 tsp oil. Add the tofu and mushrooms; toss well to coat. Spread the tofu mixture in a single layer on the prepared pan. Bake for 20 minutes, stirring halfway through.
  3. Meanwhile, place the spinach in a large microwave-safe bowl. Drizzle 1 tbsp water over the spinach. Cover and microwave on High until wilted, about 2 minutes. Drizzle the remaining 1 tsp oil over the spinach and sprinkle with the salt; toss well to combine. Serve the spinach with the tofu mixture.
  4. Serving size: about 1 cup tofu mixture and ½ cup spinach

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