Vegetarian Tom Kha Tofu

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 cups low sodium vegetable broth
• 1 (14 ounce) can light coconut milk
• 2 stalks lemongrass, smashed and cut into 3-inch pieces (or zest of 1 lemon)
• 2 inches piece fresh ginger, thinly sliced
• 1 1/2 cups broccoli florets, i also like asparagus instead of broccoli
• 1 medium zucchini, cut into discs
• 1/2 red bell pepper, thinly sliced
• 2 tablespoons low sodium soy sauce or 2 tablespoons tamari
• 1 tablespoon dark brown sugar
• 1 tablespoon mirin (optional)
• 6 fresh kaffir lime leaves (or zest of 1 lime)
• 8 ounces baked tofu, cubed

Recipe

• 1 bring vegetable broth and coconut milk to boil in a saucepan over medium heat. add lemongrass and ginger, reduce heat to medium, and simmer 10 minutes.
• 2 strain broth through mesh strainer into bowl. discard lemongrass and ginger, and return liquid to saucepan.
• 3 add broccoli, zucchini, bell pepper, soy sauce, brown sugar, mirin, and lime leaves to broth. bring to a simmer, cook 10 minutes.
• 4 remove lime leaves, and add tofu. cook 2-3 minutes more, until tofu is heated through.