1 1/2 cup unsweetened coconut milk
3 cups vegetable broth
1 stalk lemongrass, crushed into several pieces
2 tsps ginger, minced
2 lime leaves, torn
1-2 tsp agave
1 tbsp shoyu2 tsp red curry paste
red pepper flakes (optional)
firm tofu, pressed (to remove water) and cubed
1 red bell pepper, sliced
1 tbsp ume vinegar
fresh lime juice
Bring milk, broth, lemongrass, ginger, lime leaves, agave, shoyu, curry paste, pepper flakes, and tofu to boil. Reduce heat to medium-low and simmer for 20 minutes. Add bell pepper and mushrooms, and simmer covered until just tender. Add ume vinegar, salt and pepper, and a good squeeze of fresh lime juice. Serve with lime wedges.
We also had a tray of "roll-it-yourself" california roll ingredients. I surprised Chris with his beloved fake crab sticks. Which I do realize are made from fish and who knows what else - but he was so excited to see the package! We aren't perfect vegans around here.
I love making do-it-yourself platters and appetizers for dinner. Anything to spice things up and make food fun!