Submitted by: Stephanie S. from Milwaukee, WI
Yield: 4-6 servings
Heat the oil in a Dutch oven or stock pot, then add in the shallots, garlic and ginger. Cook for 5-8 minutes, or until the mixture becomes fragrant and begins to brown.
Add in the Tien Tsin chiles, curry powders and ¼ cup water and cook for an additional 5 minutes.
Stir in the cabbage, bell peppers, sugar, tamari and ¾ cup water. Bring to a simmer and cook for 10-15 minutes, stirring occasionally until mostly softened.
Cube the tofu and add it to the pot along with the edamame, mango and coconut milk. Simmer for another 10 minutes until tofu and edamame are cooked through.
Stir in the lemon juice and taste the broth, adjusting with tamari or water as needed. Serve with rice and cashews as well as additional garnishes of your choice.
The best thing about this recipe is that ingredients can be easily swapped out. Swap out the edamame for green peas, sub out the tofu for chicken, or use zucchini and broccoli in place of cabbage.