To start, press the Silken Tofu (2 package). 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.
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.
In a large pot, bring Vegetable Broth (2 cup) to a boil.
Add the Lemongrass (4 stalk), Fresh Ginger (3 ounce), Shallot (8), Fresh Ground Chili Paste (1/2 teaspoon), and Brown Sugar (2 teaspoon) to the broth and allow to simmer for about 5 minutes.
Meanwhile, dice the tofu into bite-sized pieces.
Add in Baby Bella Mushroom (8 ounce), tofu, Soy Sauce (1/2 tablespoon) and Coconut Milk (2 can) to the broth and allow to simmer for about 10 minutes over medium-low heat or until the mushrooms become tender.
Once done cooking, remove from heat and stir in the Lime (1/2).
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!