This post comes from our contributor Jill of a Better Happier St. Sebastian!
Simple Mushroom Stock with Tofu
2 lbs crimini mushrooms, washed and trimmed
16oz extra firm tofu, diced
8 oz broccoli sprouts
3 serrano peppers, sliced thin
6 radishes, sliced thin
2 limes, cut in wedges
4 oz sriracha chili sauce, to serve
2 tbs olive oil, divided
salt and pepper
Preheat oven to 400°. In a large bowl, toss mushrooms with olive oil, salt and pepper. Spread mushrooms out on a large baking sheet and roast until browned, about 20 minutes. Transfer mushrooms to a large dutch oven and add cold water, covering mushrooms by about 2 inches.
Bring to a boil over high heat, season with salt and pepper, and reduce to a simmer for about 1 hour. Strain broth through a fine-mesh sieve, making sure to press solids to extract as much liquid as possible. Discard solids and return broth to a boil. Cook for 20 minutes, or until reduced by 1/3rd. Keep warm and set aside.
Heat remaining oil in a large skillet over medium heat. When shimmering, add tofu and saute until golden brown, about 5 minutes. Flip tofu and brown opposite side, an additional 5 minutes.
To serve, combine mushroom broth, tofu, radish, serrano peppers, sprouts, siracha sauce and lime
For more of Jill’s recipes visit her blog A Better Happier St. Sebastian.
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