Step 1

Wrap the block of tofu in a clean tea towel then put it on a large plate. Put something heavy such as a frying pan on top, weigh it down further with cans and jars, and leave for 20-30 mins.

Step 2

In the meantime, press down on the lemongrass stalks to bruise them. Chop the lemongrass stalks into 8 small pieces.

Step 3

Add the chillies, garlic and galangal to a mortar and pestle or to a kitchen blender and grind into a paste.

Step 4

In a large soup pot, heat up the olive oil. Add the lemongrass pieces and cook for 2-3 minutes until fragrant.

Step 5

Add the chilli, garlic and galangal paste and cook for another 2-3 minutes, mixing often.

Step 6

Add the tomato, lime leaves, soy sauce and cook for 1-2 minutes. Stir often.

Step 7

Add the vegetable stock and the coconut milk and bring to a boil. Reduce the heat, cover and simmer on low heat for 20 minutes.

Step 8

Add the tofu and mushrooms and cook for another 5 minutes.

Step 9

Remove from the heat and add the lime juice and agave syrup as well as salt and pepper to taste. Mix well.

Step 10

Serve in small bowls and garnish with fresh cilantro.