Thai Tofu Noodle Soup7 ounces tofu (more or less – whatever 1/2 a package is for you)
1 teaspoon oil
2 cloves garlic, minced
3 tablespoons prepared lemongrass*
1 heaping teaspoon minced ginger
4 cups vegetable broth
1/2 cup coconut milk
juice of 1 lime (about 1-1/2 tablespoons)
2 to 4 tablespoons soy sauce
3/4 cup canned straw mushrooms
7 ounces wide rice noodles (i.e. half a package)
1 or 2 jalapeños , thinly sliced
1/3 cup fresh basil, thinly sliced
2 green onions, white and green part, thinly sliced
Preheat oven to 350 F. Cut tofu into 1/2-inch cubes. Bake on an oiled baking sheet for 20-30 minutes, turning once or twice, until tofu is chewy and golden.
Heat oil in a large pot. Sauté garlic, lemongrass, and ginger until fragrant, about 2 minutes. Add broth, coconut milk, lime juice and soy sauce to taste. Simmer over low heat, covered, until the tofu is done.
Add the tofu cubes, straw mushrooms and noodles. Simmer uncovered until noodles are tender, about 10 minutes.
Serve with the garnishes on the side.
Note: If you have leftovers, be aware that the noodles will absorb all of the broth and get very soft in the refrigerator overnight. You might like this; I didn’t.
*Here is a tutorial on preparing lemongrass. You will probably need 2 small or 1 large stalk for this recipe. (I bought prepared frozen lemongrass at the Asian market, a great time-saver.)