Categories: dinner, soup, vegan

Ingredients

• 1 can of lite coconut milk
• 1 can of vegetable broth
• 1 block of tofu, drained and cubed into bite-sized pieces
• 1/2 medium white onion, sliced
• 2 cloves of garlic, minced
• 1 small jalapeno pepper, mined with the garlic
• 1 cup frozen or fresh peas
• Chili oil
• 1 teaspoon of dried cilantro
• 1/2 teaspoon of ground ginger

Directions

1. In a medium-large mixing bowl, whisk together the coconut milk, vegetable broth, ground ginger, and cilantro. I found it better to use full-on coconut milk, rather than go with the lighter version.

2. In a medium pan, heat approx. 1 tablespoon of chili oil . . . then throw in the minced garlic, jalapeno, and onion. Saute until glassy.

3. Take the garlic, jalapeno, and onion out of the frying pan . . . and mix it into the coconut-vegetable broth mixture. Let sit while you prepare the tofu. This allows the heat of the oil and pepper to spread through the broth.

4. Add a bit more chili oil (or olive/vegetable oil, if you don’t like TOO much heat) to the frying pan . . . and add the cubed tofu. Fry until golden on all sides.

5. Pour broth into a stockpot . . . and heat over medium-high heat.

6. Add the tofu and peas. Heat to a soft boil, reduce to simmer.

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