Name: Roasted Tofu with Shiitake, Soy, and Ginger Over Baby Spinach
Prep time: 20 minutes, plus 40 minutes cooking
Yield: Makes 2 to 4 servings
Ingredients: 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

Editor's note: The recipe and introductory text below are from The Skinny: How to Fit into Your Little Black Dress Forever by Melissa Clark and Robin Aronson.

Roasted marinated tofu is one of those addictive foods that's OK to keep eating, compared to, say, cheese fondue or doughnut holes. The combination of shiitake mushrooms and soy makes our version particularly hearty.

Recipe notes

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