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

Vegetarian duck chili basil

Serves 2
• 2 garlic cloves
• 2 large red chili peppers (can substitute red bell pepper for milder taste)
• 1/4 teaspoon sea salt
• 2 tablespoons vegetable oil
• 7 oz vegetarian duck (wheat gluten) or seitan, sliced diagonally
• 1 small red bell pepper cut into slices
• 1/2 small onion cut into thin slices
• 2 tablespoon dark soy sauce
• 1 tablespoon sugar
• 1/2 cup Asian basil leaves, or regular basil
TO SERVE steamed jasmine rice.

Roughly chop the garlic and chilli. Place in a mortar and pestle with the salt and pound into a paste or coarsely process in a food processor. (Sea salt acts as an abrasive against the chilli and garlic and also helps to bring out the flavour.)Place a wok or a large non-stick frying pan over a high heat for 1 minute, heat the oil and add the garlic chilli paste. Stir-fry for 15 seconds until lightly golden. Add the vegetarian duck or seitan. Cook, stirring, for about 5 minutes. Add the soy sauce, sugar, onion and red bell pepper and stir-fry for 30 seconds longer. Remove from the heat and stir through the basil. Serve immediately with steamed jasmine rice.

(You may adjust the amount of garlic or chilli depending on spice level. Can also substitute other veggies, i.e. green beans)