Cooking Instructions
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Step 1
To start, press the
Silken Tofu (2 pckg)
. To do this easily, just wrap each block in two layers of paper towels. Then place within a doubled-over dish towel and place a cutting board or something similar on top.
Step 2
Then place something heavy on top of that. I used a box of watercolor painting supplies. Allow the tofu to press until ready to use.
Step 3
In a large pot, bring
Vegetable Broth (2 cups)
to a boil.
Step 4
Add the
Lemongrass (4 stalks)
,
Fresh Ginger (1 cup)
,
Shallots (8)
,
Fresh Ground Chili Paste (1/2 tsp)
, and
Brown Sugar (1/2 Tbsp)
to the broth and allow to simmer for about 5 minutes.
Step 5
Meanwhile, dice the tofu into bite-sized pieces.
Step 6
Add in
Baby Bella Mushrooms (3 cups)
, tofu,
Soy Sauce (1/2 Tbsp)
and
GOYA® Coconut Milk (2 cans)
to the broth and allow to simmer for about 10 minutes over medium-low heat or until the mushrooms become tender.
Step 7
Once done cooking, remove from heat and stir in the
Lime (1/2)
.
Step 8
Serve hot and topped with
Fresh Cilantro (1/2 cup)
. Careful not to eat the lemongrass and ginger chunks at the bottom of the bowl! Enjoy!
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