Best 5 Roasted Tofu With Shiitake Soy And Ginger Over Baby Spinach Recipes

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Embark on a culinary journey to savor the delectable Roasted Tofu with Shiitake, Soy, and Ginger, a symphony of flavors that dances on your palate. This delectable dish features succulent tofu cubes, marinated in a savory blend of soy sauce, ginger, and garlic, then roasted to perfection, achieving a crispy exterior and a tender, juicy interior. Accompanying the tofu are meaty shiitake mushrooms, sautéed until caramelized and infused with the aromatic trinity of ginger, garlic, and green onions. Baby spinach, with its tender leaves and mild flavor, serves as a vibrant bed for this flavorful duo, adding a refreshing touch to each bite. This recipe offers a delightful balance of textures and flavors, making it a perfect main course or a hearty addition to your plant-based meals.

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SWEET-AND-SPICY ROASTED TOFU AND SQUASH



Sweet-and-Spicy Roasted Tofu and Squash image

This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it's also good served all alone. As long as the squash and the tofu have each other, that's all they really need.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 9

1 (14-ounce) package extra-firm tofu, drained
2 pounds dumpling, delicata or acorn squash, halved and seeded
1 1/2 tablespoons soy sauce, more to taste
1/2 teaspoon sriracha or other hot sauce
Kosher salt, and black pepper
1/4 cup peanut oil
1 tablespoon honey
1 tablespoon toasted sesame seeds
2 tablespoons chopped celery leaves or cilantro

Steps:

  • Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
  • While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
  • In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
  • Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 829 milligrams, Sugar 5 grams

ROASTED TOFU WITH MUSHROOMS, SOY & GINGER ON BABY SPINACH



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

A healthy, vegetarian Bon Appetit recipe, originally from the book "The Skinny: How to Fit into Your Little Black Dress Forever" by Melissa Clark and Robin Aronson. The combination of mushrooms and soy sauce lends the tofu a hearty flavour.

Provided by blucoat

Categories     One Dish Meal

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



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

Provided by Melissa Clark

Categories     Garlic     Leafy Green     Mushroom     Soy     Vegetable     Roast     Vegetarian     Quick & Easy

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.

CRISPY TOFU WITH ROASTED VEGETABLES



Crispy Tofu with Roasted Vegetables image

Preheating an empty baking sheet while the oven reaches the right temperature means the vegetables for this dish instantly start sizzling and cooking the second they hit the tray. It will cut down on the time it takes to roast them, while also ensuring they brown evenly.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 sweet potatoes, unpeeled (about 1 pound)
1 12-ounce package trimmed green beans
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 14- to 16-ounce block extra-firm tofu, drained
3/4 cup fresh parsley
1/3 cup roughly chopped fresh chives, plus more for topping
Grated zest of 1 lemon, plus 4 teaspoons lemon juice
3 tablespoons roasted salted almonds, roughly chopped

Steps:

  • Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
  • Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
  • Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
  • Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
  • olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
  • Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.

Nutrition Facts : Calories 430, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 611 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 16 grams, Sugar 8 grams

SPINACH, TOFU AND SESAME STIR-FRY



Spinach, Tofu and Sesame Stir-Fry image

You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 3 servings

Number Of Ingredients 9

1 tablespoon canola oil
1/2 pound tofu, cut in small dice
1 large garlic clove, minced
1 teaspoon grated or minced fresh ginger
1/4 teaspoon red chili flakes
Soy sauce to taste
1 6-ounce bag baby spinach, rinsed
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil

Steps:

  • Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
  • Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

Tips:

  • Choose firm or extra-firm tofu. This type of tofu will hold its shape better when roasted and will absorb the marinade more easily.
  • Press the tofu before roasting. This will help to remove excess moisture and make the tofu crispier.
  • Marinate the tofu for at least 30 minutes. This will help to infuse the tofu with flavor.
  • Roast the tofu at a high temperature. This will help to create a crispy exterior and a tender interior.
  • Serve the tofu immediately. Tofu is best enjoyed fresh out of the oven.

Conclusion:

Roasted tofu with shiitake, soy, and ginger is a delicious and healthy vegan dish that is perfect for a quick and easy meal. The tofu is crispy on the outside and tender on the inside, and the shiitake mushrooms, soy sauce, and ginger add a savory and umami flavor. This dish is also packed with protein and nutrients, making it a great option for a healthy dinner or lunch.

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