Tom Kha (Coconut-Free)

Ingredients

• 16 oz extra-firm tofu (Pressed; thinly sliced)
• 3 tbsp gluten-free tamari
• 1 tsp brown sugar
• 0.25 tsp white pepper
• oil (For coating and spritzing the tofu and cooking the broth)
• 2 shallots (Thinly sliced)
• 5 oz mushrooms (The source gives a range of 4–6 oz; brown beech mushrooms were used)
• 3 Thai chiles (The source gives a range of 2–4; thinly sliced or pounded)
• 2 medium tomatoes (Sliced into small chunks; Roma tomatoes with seeds removed were used)
• 3 lemongrass stalks (The source gives a range of 2–4; pounded)
• 3 slices dried galangal (The source gives a range of 3–4 slices)
• 4 cup no-chicken or vegetable broth
• 4 cup original soy milk
• 0.25 cup vegan fish sauce
• 1 tbsp sugar
• 2 lime zest (About 2 tsp; alternatively use 4–6 kaffir lime leaves)
• 0.25 cup lime juice (Use 1/4 cup initially and add more to taste; juice of 2–3 limes)
• 5 green onions (The source gives a range of 4–6; sliced, with white/light-green and dark-green parts separated)
• 1 handful cilantro (Roughly chopped; reserve some additional cilantro for serving if desired)
• salt (To taste)
• chili oil (Optional, for finishing)
• rice (Optional, for serving)

Steps

1. 1

   Heat the oven to 350°F (175°C). Press the tofu, then thinly slice it.

2. 2

   In a mixing bowl, combine the sliced tofu with the tamari, brown sugar, and white pepper.

3. 3

   Coat a large baking sheet with a spritz of oil. Spread the tofu over the sheet as evenly as possible, pour any remaining marinade over it, and spritz the tofu with a little more oil.

4. 4

   Bake the tofu for 20 minutes. Flip the slices, then bake for another 15–20 minutes, or until golden and firm but not overly crispy.

5. 5

   While the tofu bakes, heat a small amount of oil in a large stockpot or wok over medium-high heat.

6. 6

   Add the shallots, mushrooms, and Thai chiles. Cook for 3–5 minutes, until the mushrooms are browning and the shallots and chiles are fragrant.

7. 7

   Add the tomatoes, lemongrass, galangal, vegan fish sauce, and sugar. If using kaffir lime leaves instead of lime zest, add them at this point as well.

8. 8

   Bring the broth mixture to a boil, then reduce it to a simmer and continue cooking while the tofu finishes baking.

9. 9

   When the tofu is done, add it to the broth along with the lime zest, the white and light-green parts of the green onions, and the chopped cilantro.

10. 10

    Turn off the heat. Add 1/4 cup lime juice, then add more to taste if desired.

11. 11

    Taste and add salt as needed, taking into account the saltiness of the broth and vegan fish sauce.

12. 12

    Serve with rice if desired. Top with the dark-green onion pieces, additional cilantro, and an optional drizzle of chili oil.

Notes

The source lists broth and soy milk but does not explicitly state when to add these liquids; the method says to bring the mixture to a boil and simmer, so the liquid-addition point is ambiguous. The source also gives ranges for several ingredients. Kaffir lime leaves are an alternative to lime zest. Rice is optional for serving.

Nutrition per serving

• main
• soup
• Thai-inspired
• vegan
• vegetarian
• gluten-free
• coconut-free
• baked tofu