Vegetarian Tom Kha Tofu

• 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

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.

vegetable broth, light coconut milk, stalks lemongrass, fresh ginger, broccoli florets, zucchini, red bell pepper, soy sauce, brown sugar, mirin, fresh kaffir lime

Taken from www.food.com/recipe/vegetarian-tom-kha-tofu-419613 (may not work)