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Tom Kha Tofu

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1 14-oz. can light coconut milk

3 cups low-sodium vegetable broth

2 stalks lemongrass, smashed and cut into 3-inch pieces, or zest of 1 lemon

1 2-inch piece fresh ginger, thinly sliced

1 1/2 cups broccoli florets

1 medium zucchini, cut into discs (1 cup)

1/2 red bell pepper, thinly sliced (1/2 cup)

2 Tbs. low-sodium soy sauce or tamari

1 Tbs. dark brown sugar

1 Tbs. mirin, optional

6 fresh kaffir lime leaves or zest of 1 lime

8 oz. baked tofu, cubed

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