Roasted Tofu With Shiitake, Soy, And Ginger Over Baby Spinach
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
6 tbsps
Soy Sauce6 tbsps
Rice Wine Vinegar3 tbsps
Virgin Olive Oil (extra)2.5 tbsps
Honey2 cloves
Garlic (minced)Directions:
1
Preheat the oven to 375°F
2
In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic
3
Place the mushrooms in a bowl and add enough of the marinade to evenly coat them
4
Toss to combine
5
Arrange the tofu in a single layer in a small baking dish
6
Pour the remaining marinade over the tofu
7
Transfer the tofu to the oven and roast for 20 minutes
8
Spread the mushrooms out on one or two baking sheets and transfer to the oven
9
Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes
10
Arrange the spinach on serving plates
11
Drizzle with some of the remaining marinade from the tofu pan
12
Divide the tofu slices among the plates and top with some of the mushrooms
13
Serve
14
Preheat the oven to 375°F
15
In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic
16
Place the mushrooms in a bowl and add enough of the marinade to evenly coat them
17
Toss to combine
18
Arrange the tofu in a single layer in a small baking dish
19
Pour the remaining marinade over the tofu
20
Transfer the tofu to the oven and roast for 20 minutes
21
Spread the mushrooms out on one or two baking sheets and transfer to the oven
22
Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes
23
Arrange the spinach on serving plates
24
Drizzle with some of the remaining marinade from the tofu pan
25
Divide the tofu slices among the plates and top with some of the mushrooms
26
Serve