Easy Weeknight Recipe

Has it really been a week since my last post?  Being a working girl now whose day ends at 7pm, far too late to serve a decent dinner before 9pm, I've had to make some adjustments.  I will admit there was a little bit of a tantrum last week, when I threw down the kitchen towel and made some comment along the lines of not being able to let my artistry shine under these conditions, and we went to the (very cheap and very delicious) taco truck on Cascade Ave. for dinner.

Luckily, in my search for recipes that are relatively quick, yummy, and healthy, I came across this winner.  The tofu did take a little longer than I had hoped to roast, but maybe a firmer tofu and a higher temperature would help this problem.  So, on a hectic weeknight when you can't in good conscience go the taco truck again, try:

Roasted Tofu with Shiitake and Ginger Over Spinach

6 Tbsp. soy sauce

6 Tbsp. rice wine vinegar

3 Tbsp. plus 1 Tbsp. evoo

2 1/2 Tbsp. honey

2 1/2 Tbsp. minced fresh ginger

2 cloves garlic, minced

3/4 lb. shiitake and/or crimini mushrooms, sliced*

1 lb. firm tofu, patted dry, sliced 1/2 inch thick

1 quart baby spinach leaves

*For the record, crimini mushrooms are young portabellas.  Consider this when paying twice as much per pound for their parents in the grocery store.

1.  Preheat the oven to 400.  In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic.  Place the mushrooms in a bowl and add enough marinade to evenly cover them.  In the remaining marinade, bathe each tofu slice and then arrange in a baking dish.  Bake tofu, pouring remaining marinade over halfway through, until marinade is evaporated and tofu is brown around the edges, about 30 minutes.  Spread the mushrooms out in a large baking dish and transfer to oven, baking until tender and golden, about 10 to 15 minutes.

2.  In about a tablespoon of evoo (or sesame oil, if you've got it), briefly saute the spinach until just tender.  Turn off heat even before you think it's done.  It'll wilt while it sits in the pan.  When tofu and mushrooms are done, arrange spinach on plates; top with slices of tofu, followed by mushrooms.  Sprinkle with sesame seeds for garnish (optional).