Recipes,  Vegan,  Vegetarian

Roasted Tofu with Shiitake, Soy, and Ginger Over Baby Spinach

I love trying new tofu dishes, and this one looked like it would be pretty hearty, since it also had shiitake mushrooms in it. This was a really tasty dinner, and it was the perfect amount of food for the two of us. Unfortunately, as I was taking my empty bowl to the kitchen, I realized that I completely forgot to take a picture of it! D’oh! Dino said that just means that I’ll have to make it again 😉

Roasted Tofu with Shiitake, Soy, and Ginger Over Baby Spinach
Epicurious 2006

yield: Makes 2 to 4 servings

time: Prep Time: 20 minutes, plus 40 minutes cooking

Editor’s note: The recipe and introductory text below are from The
Skinny: How to Fit into Your Little Black Dress Forever by Melissa
Clark and Robin Aronson.

Roasted marinated tofu is one of those addictive foods that’s OK to
keep eating, compared to, say, cheese fondue or doughnut holes. The
combination of shiitake mushrooms and soy makes our version
particularly hearty.

6 tablespoons soy sauce
6 tablespoons rice wine vinegar
3 tablespoons extra virgin olive oil
2 1/2 tablespoons honey
2 1/2 tablespoons minced gingerroot
2 cloves garlic, minced
3/4 pound shiitake mushrooms, wiped clean and stems removed (you
can substitute sliced button mushrooms)
1 pound firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
1 quart baby spinach leaves

print a shopping list for this recipe

1. Preheat the oven to 375°F.

2. In a bowl whisk together the soy sauce, vinegar, oil, honey,
ginger, and garlic. Place the mushrooms in a bowl and add enough of
the marinade to evenly coat them. Toss to combine.

3. Arrange the tofu in a single layer in a small baking dish. Pour the
remaining marinade over the tofu.

4. Transfer the tofu to the oven and roast for 20 minutes. Spread the
mushrooms out on one or two baking sheets and transfer to the oven.
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.

5. Arrange the spinach on serving plates. Drizzle with some of the
remaining marinade from the tofu pan. Divide the tofu slices among the
plates and top with some of the mushrooms. Serve.

Big Flavors Rating: 4 Stars

One Comment

  • Jhonny walker

    don’t worry about the is so much about imagination 🙂 and then of course as you say get to make it again 🙂

    I am in a conference and this recipe de stressed me 🙂 thats a compliment? not sure..but was surely meant to be one..I am gonna put in my to-do list!

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