Vegan Sesame Ramen

2¼ cups 535 ml vegetable stock

1 tbsp 15 ml oil, for pan

14-oz [400-g] block firm or extra-firm smoked or plain tofu, cut into rectangles about ⅜” (1 cm) thick

Pinch of salt

8 button mushrooms sliced

3 tbsp 45 g tahini

2 tbsp 30 ml soy sauce

1 tbsp 15 ml sriracha

2 tsp 10 ml rice vinegar or white wine vinegar

3 oz 85 g broccoli florets

2 3-oz [85-g] packages uncooked ramen noodles, seasoning packet discarded

1 green onion sliced

Optional: more sriracha to serve sesame seeds for garnish

Directions at moonandspoonandyum.com

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