Simple Mushroom Stock with Tofu

This post comes from our contributor Jill of a Better Happier St. Sebastian!

Simple Mushroom Stock with Tofu

serves 4-6

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

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For more of Jill’s recipes visit her blog A Better Happier St. Sebastian.

More healthy recipes from the BLDG 25 Blog!

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8 years ago

looks incredible. asian style dishes are a go to in my house being that my boyfriend and I are both vegetarians. we’re going to have to try this super soon! xo

katie a.

8 years ago

Looks so delicious!
Ripped Jeans

8 years ago

Mushrooms and tofu are my favorite. Must try!

Flourish Design Co.

8 years ago

Mmm – I love the simplicity of this dish! Asian flavours are some of my favorite too.

xx Kathryn

8 years ago

In Korea, we usually eat tofu.
It is good for the body, a healthy food.