28 May 2010

Seasonal Recipe: Spinach with Tofu and Oyster Mushrooms

Spinach with Tofu and Oyster Mushrooms

By Eric Wynkoop, Chef Instructor at The International Culinary School at The Art Institute of Portland

4-6 portions


¼ cup Light (color) soy sauce

2 tbsp Lime, lemon, or yuzu juice

1 tsp Ginger, grated or minced

2 cloves Garlic, grated or minced

1 pack (12-16 oz) Tofu, medium texture, ½” dice

6 cups Spinach or mesclun mix

2 tbsp Vegetable oil

2 cups Oyster and/or shiitake mushrooms, sliced

1 tsp Sesame oil


  1. Combine soy sauce, lime juice, garlic, and ginger in a mixing bowl.
  2. Add tofu and coat with dressing.
  3. Cover and set aside for 10 minutes.
  4. Place the greens in a serving bowl.
  5. Remove the tofu from marinade; reserve marinade.
  6. Heat a sauté pan over medium heat; add the oil; sauté mushrooms until soft.
  7. Add the tofu and cook until tofu is heated through; spoon tofu over the greens.
  8. In a saucepan, bring the reserved marinade to a boil.
  9. Stir in the sesame oil, then pour the hot marinade over the greens and gently toss.
  10. Enjoy immediately.