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🍲 Vegan Tom Kha Tofu with Broccoli and Mushrooms

497 kcal · 30 min · 4 servings

Ingredients

• ginger, fresh 20 g
• garlic cloves 1 pc.
• chili pepper mix 1 pc.
• tofu, plain 200 g
• mushrooms, brown 200 g
• broccoli 1 pc.
• cherry tomatoes 150 g
• organic limes 1 pc.
• oil 2 tbsp
• coconut milk 800 ml
• vegetable broth 400 ml
• sugar pinch
• soy sauce 2 tbsp
• coriander, fresh 20 g

Instructions

1. 1. Peel the ginger and the garlic.
2. 2. Grate the ginger and the garlic finely.
3. 3. Halve the chili peppers.
4. 4. Remove the seeds and membranes from the chili peppers.
5. 5. Finely chop the chili peppers.
6. 6. Cut the tofu into approx. 1 cm cubes.
7. 7. Clean the mushrooms with a kitchen paper if necessary.
8. 8. Quarter the mushrooms.
9. 9. Wash the broccoli thoroughly.
10. 10. Cut the broccoli into small florets.
11. 11. Wash the cherry tomatoes.
12. 12. Halve the cherry tomatoes.
13. 13. Wash the lime.
14. 14. Grate approx. 1 tsp of lime zest finely.
15. 15. Halve the lime.
16. 16. Squeeze the juice from the lime.
17. 17. Heat oil in a pot on medium heat.
18. 18. Add garlic, ginger and chili to the hot oil.
19. 19. Sauté the spices for approx. 2 mins.
20. 20. Pour in the coconut milk and vegetable broth.
21. 21. Bring the mixture to a boil on high heat.
22. 22. Add the tofu, mushrooms, lime zest and 2 tbsp lime juice.
23. 23. Simmer the ingredients for approx. 10 mins on medium heat.
24. 24. Add the broccoli and cherry tomatoes.
25. 25. Turn the heat down to low.
26. 26. Let the ingredients steep for approx. 5 mins.
27. 27. Season with sugar and soy sauce.
28. 28. Wash the coriander.
29. 29. Shake the coriander dry.
30. 30. Pluck the leaves from the stems.
31. 31. Serve the Tom Kha Tofu garnished with coriander.

Nutrition per serving

• kcal: 497
• Protein: 19 g · Fett/Fat: 32 g · Carbs: 28 g