Best Roasted Tofu With Mushrooms Soy Ginger On Baby Spinach Recipes

Roasted Tofu With Mushrooms, Soy & Ginger on Baby Spinach image

Provided by blucoat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

6 tablespoons soy sauce
6 tablespoons rice wine vinegar
2 -3 tablespoons extra virgin olive oil
1 1/2 tablespoons honey or 2 1/2 tablespoons honey
2 1/2 tablespoons ginger, minced
2 garlic cloves, minced
3/4 lb shiitake mushrooms or 3/4 lb button mushroom, wiped clean and stems removed
1 lb firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
1 quart baby spinach leaves

Steps:

Preheat the oven to 375°F.
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.
Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
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.
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.

Nutrition Facts : Calories 229.2, Fat 12.2, SaturatedFat 2, Sodium 1558.3, Carbohydrate 19.8, Fiber 4.6, Sugar 9.9, Protein 15.4

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

Provided by Melissa Clark

Yield Makes 2 to 4 servings

Number Of Ingredients 9

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

Steps:

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.

Sesame Tofu With Spinach image

Provided by Kitchen Kozy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (16 ounce) package firm tofu
1/4 cup sesame seeds
2 tablespoons dark sesame oil
2 tablespoons soy sauce
3 drops hot pepper sauce (such as Tabasco) (optional)
2 teaspoons olive oil or 2 teaspoons vegetable oil
3 garlic cloves, coarsely chopped
10 ounces fresh Baby Spinach, rinsed
salt
pepper

Steps:

Slice the Tofu lengthwise into 4 rectangular slabs, than half each piece to get squares.
Spread the sesame seeds on a plate. Press all surfaces of each tofu square into the seeds to coat.
Heat the sesame oil in a large skillet on medium heat.
Arrange the tofu in a single layer and cook about 5 minutes Carefully turn and cook 5 minutes on other side.
Add soy sauce and Tabasco, turn the squares over, and cook another minute. Transfer squares to a plate (leaving stray seeds in the pan).
Add the oil and garlic to the pan and sauté for about 30 seconds, until golden. Add the still damp rinsed spinach and cook for 1-2 more minutes, stirring constantly. Cook until wilted but still bright green.
Season to taste with salt & pepper.
Serve the tofu on top of the spinach.

Nutrition Facts : Calories 236, Fat 18.6, SaturatedFat 2.9, Sodium 573.9, Carbohydrate 7.8, Fiber 3.8, Sugar 1.2, Protein 14