Gochujang Tofu & Mushrooms with Spinach

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3–5 Prep 5 min Cook 20 min Serves 4

When you use pre-cooked 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.

2 tbsp gochujang (Korean hot pepper paste) 2 tbsp low-sodium soy sauce 1 tbsp agave nectar 1 tbsp rice vinegar 1 tbsp toasted sesame oil, divided 1 lb extra-firm tofu (not packed in water), cubed 8 oz fresh shiitake mushrooms, stems removed 10 oz fresh baby spinach ⅜ tsp salt 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. Arrange the tofu mixture on the prepared pan, spreading into a single layer. 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 salt; toss well to combine. Serve the spinach with the tofu mixture.

Per serving (about 1 cup tofu mixture and ½ cup spinach) 211 Cal, 10 g Total Fat, 1 g Sat Fat, 748 mg Sod, 18 g Total Carb, 8 g Sugar, 5 g Fib, 16 g Prot.

TEST KITCHEN TIP

Gochujang is a savory-spicy Korean red chili 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.