Tom Kha Tofu
Here, tofu and veggies fill out a traditional Thai soup for a nutritionally balanced meal.
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Ingredients
- 1 14-oz. can light coconut milk
- 3 cups low-sodium vegetable broth
- 2 stalks lemongrass, smashed and cut into 3-inch pieces, or zest of 1 lemon
- 1 2-inch piece fresh ginger, thinly sliced
- 1 1/2 cups broccoli florets
- 1 medium zucchini, cut into discs (1 cup)
- 1/2 red bell pepper, thinly sliced (1/2 cup)
- 2 Tbs. low-sodium soy sauce or tamari
- 1 Tbs. dark brown sugar
- 1 Tbs. mirin, optional
- 6 fresh kaffir lime leaves or zest of 1 lime
- 8 oz. baked tofu, cubed
Preparation
- Bring vegetable broth and coconut milk to a boil in saucepan over medium heat. Add lemongrass and ginger, reduce heat to medium, and simmer 10 minutes.
- Strain broth through mesh strainer into bowl. Discard lemongrass and ginger, and return liquid to saucepan.
- Add broccoli, zucchini, bell pepper, soy sauce, brown sugar, mirin, and lime leaves to broth. Bring to a simmer, and cook 10 minutes.
- Remove lime leaves, and add tofu to soup. Cook 2 to 3 minutes more, or until tofu is heated through.
Nutrition Information
- Calories 257
- Carbohydrate Content 14 g
- Cholesterol Content 0 mg
- Fat Content 15 g
- Fiber Content 4 g
- Protein Content 16 g
- Saturated Fat Content 6 g
- Sodium Content 630 mg
- Sugar Content 6 g