4 Servings 35 min Cook
2 1/2 Tbsp Ginger Root
4 Cup Spinach
2 1/2 Tbsp Honey
6 Tbsp Soy Sauce
1 Lb Tofu
3 1/3 Grams Mushrooms
2 Cloves, minced Garlic
3 Tbsp Olive Oil
6 Tbsp Rice Wine Vinega
Peel and finely mince ginger.
Rinse and pat dry tofu.
Cut tofu into 1/2-inch thick slices.
Clean mushrooms and remove stems.
Preheat the oven to 375F.
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.