Vegetarian Tom Kha Tofu

• low sodium vegetable broth↗3 cups
• light coconut milk↗1
• lemongrass2

  smashed and cut into 3-inch pieces (or zest of 1 lemon)

• fresh ginger2

  thinly sliced

• broccoli florets↗1 1⁄2 cups

  I also like asparagus instead of broccoli

• medium zucchini1

  cut into discs

• red bell pepper↗1⁄2

  thinly sliced

• low sodium soy sauce↗2 tablespoons

  or 2 tablespoons tamari

• dark brown sugar↗1 tablespoon
• mirin↗1 tablespoon

  (optional)

• fresh kaffir lime leaves6

  (or zest of 1 lime)

• baked tofu8 ounces

  cubed

Step-by-step instructions

1. 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. 2

   Strain broth through mesh strainer into bowl. Discard lemongras and ginger, and return liquid to saucepan.

3. 3

   Add broccoli, zucchini, bell pepper, soy sauce, brown sugar, mirin, and lime leaves to broth. Bring to a simmer, cook 10 minutes.

4. 4

   Remove lime leaves, and add tofu. Cook 2-3 minutes more, until tofu is heated through.