Thai Tofu Vegetable Soup

Ingredients

• 1 block Firm tofu
• 6 cups Vegetable broth
• 1 cup Broccoli florets
• 1 cup Carrots
• 1 cup Snap peas
• 1 inch Ginger
• 2 tbsp Soy sauce
• 2 tbsp Lime juice
• 1 tsp Sesame oil
• 2 stalks Green onions

Instructions

1. 1Place the 1 block Firm tofu on a clean surface and press firmly to remove excess water. Once pressed, cut the tofu into 1-inch cubes.
2. 2Thinly slice the 1 inch Ginger. Measure and slice the 1 cup Carrots into thin rounds.
3. 3In a large heavy-bottomed pot, combine the 6 cups Vegetable broth, the sliced ginger, the sliced carrots, and the 1 cup Broccoli florets.
4. 4Bring the pot to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer for 10 minutes, or until the carrots are slightly tender when poked with a fork.
5. 5Add the 1 block Firm tofu cubes and the 1 cup Snap peas to the pot. Increase the heat to medium and cook for 5 minutes, or until the snap peas are bright green and tender-crisp.
6. 6Remove the pot from the heat. Stir in the 2 tbsp Soy sauce, the 2 tbsp Lime juice, and the 1 tsp Sesame oil until well combined.
7. 7Thinly slice the 2 stalks Green onions. Ladle the soup into bowls and garnish with the sliced green onions before serving hot.

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