Tom Kha Tofu

1 tbsp olive oil
1 tbsp sesame oil
4 cloves of garlic (minced, or pressed)
2 lemongrass stalks (with tops cut off)
2 thai chili peppers or 1 jalapeño pepper minced
1/2 large red onion (diced, small pieces)
1 inch minced ginger or galangal
any vegetables to be soft in the soup (ideas: cut celery stalk, carrots, maitake mushrooms)
2 cans light coconut milk
2 cups vegetable broth
any vegetables to be crisper in the soup (ideas: large broccoli florets, julienned red pepper, tomatoes)
1/2 block tofu (pressed)
big drizzle of soy sauce
big drizzle of sriracha
juice of one lime (or more, depending on what you like)
handful chopped cilantro
handful chopped thai basil
salt and pepper to taste
mung bean sprouts

1. Sautee onion, garlic, and chili peppers in both oils until onion is translucent.
2. Add ginger and first batch of vegetables (you'd like to be soft in the soup), cook for 3-4 minutes.
3. Rip the outer layers off the lemongrass.  Pound one lemongrass stalk to release aromas (and leave whole) but cut the other into 1-3 inch pieces
4. Add both lemongrass stalks, coconut milk, and vegetable broth and reduce heat to simmer for 10 minutes.
5. Add the remaining ingredients (except cilantro and mung bean sprouts) and let simmer for 5 more minutes.
6. Add cilantro and then turn off the heat.
7. While serving, add mung bean sprouts for garnish