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Coconut-Lime Tofu Soup
Ingredients
- 3 1/2 c. vegetable broth
- 2-inch piece fresh ginger, peeled and cut into 1/4 inch rounds
- 1-13.5 oz. can unsweetened coconut milk
- 1-14 oz. package extra firm tofu, drained, pressed at least 30 minutes (you can use a tofu press), and cubed
- 8 oz. button mushrooms, thinly sliced
- 6 tbsp. fresh lime juice (about 3 limes)
- 3 tbsp. soy sauce or tamari
- 2 tsp. light brown sugar
- 1 jalapeno pepper, thinly sliced, seeds removed
- 3/4 c. packed fresh cilantro leaves
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