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Drain the tofu, then slice it and wrap it in some absorbent towel. Weight it down with some pots. Bring the vegetable stock and coconut milk to a boil. Slice the bell pepper, chili pepper, mushrooms, chop the garlic and chop or grate the ginger. Add the vegetables to the soup and simmer for about 5 minutes. Add the tofu and simmer for another 5 minutes. Remove from the heat and add the tamari, lime juice and chopped cilantro. Stir well and serve. # Tip You can also crisp up the tofu before adding it by frying it in some toasted sesame oil before adding it to the soup.
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