Ginger & Lemongrass Infused Thai Soup with Crispy Tofu and Black Rice

Ingredients
2 tsp. coconut oil, divided
1 pkg. of extra firm tofu
1/4 c. tamari or soy sauce
1 tbsp. agave
1 tsp. toasted sesame oil
1 yellow onion, diced
2 carrots, peeled and chopped into coins
1 bunch scallions, chopped and divided into two piles
4 cloves garlic, minced
1" piece of ginger, peeled and minced (or squeezed from a tube)
1 stalk of lemongrass (or squeeze from a tube)
3 c. vegetable broth
1 can coconut milk
zest and juice of 1 lime
cilantro and peanuts, for serving
4 c. cooked black rice

Directions
Cut tofu into cubes and place them into a medium sized bowl. Mix tamari, agave, and sesame oil together in a small bowl. In a large dutch oven or soup pot, heat 1 teaspoon coconut oil over medium heat. Pour tamari mixture over cubed tofu and toss to make sure each piece is evenly coated. Add tofu to the hot pan and brown on all sides, about 15 minutes. Remove the tofu from the pan and set aside.

Heat the remaining coconut oil. Add onion and carrot and cook until soft and fragrant. Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2 to 3 minutes until very fragrant. Add the stock and coconut milk and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.

Remove lemongrass (if using stalk). Season the soup broth with salt and pepper to taste and add lime zest and juice. Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu, scallions, cilantro, and peanuts.

Serves 4.