Korean-Inspired Traybake Mushrooms with Tomato and Tofu

Ingredients

• Mixed mushrooms (e.g., chestnut, shiitake, oyster), roughly chopped or quartered 500g
• Cherry tomatoes 250g
• Firm or extra-firm tofu, pressed and cut into 2cm cubes 300g
• Red onion, cut into wedges 1 large
• Red bell pepper, deseeded and cut into chunks 1
• Garlic, minced 3 cloves
• Fresh ginger, grated 1 inch piece
• For the Glaze:
• Soy sauce (or tamari for gluten-free) 3 tbsp
• Gochujang (Korean chili paste) 2 tbsp
• Sesame oil 2 tbsp
• Rice vinegar 1 tbsp
• Maple syrup (or agave nectar) 1 tsp
• Vegetable oil, for roasting 1 tbsp
• Spring onions, sliced (for garnish) 2
• Toasted sesame seeds (for garnish) 1 tsp

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. In a large bowl, combine the chopped mushrooms, cherry tomatoes, cubed tofu, red onion wedges, and bell pepper chunks.
3. In a small bowl, whisk together the soy sauce, gochujang paste, sesame oil, rice vinegar, and maple syrup to create the glaze. Add the minced garlic and grated ginger to the glaze and stir well.
4. Pour the glaze over the vegetables and tofu in the large bowl. Add the vegetable oil and toss everything gently until evenly coated.
5. Spread the coated ingredients in a single layer on a large baking tray lined with parchment paper.
6. Roast for 25-30 minutes, or until the vegetables are tender, slightly caramelised, and the tofu is golden brown, tossing halfway through.
7. Garnish with sliced spring onions and toasted sesame seeds before serving. This traybake is delicious served with steamed rice or noodles.