Remove the tofu from the package and drain. Sandwich the tofu between two cutting boards and put a heavy skillet on the top to press out the water while you prep the other ingredients.
Using the back of a large knife, smash the lemongrass to release the aromatics.
In a medium-sized pot, bring the vegetable stock, garlic, ginger and lemongrass to a boil. Once boiling, turn the heat down to medium and simmer 10 minutes.
Cut the tofu into cubes. Add the tofu, coconut milk, mushrooms, carrots, fish sauce and lime juice and zest to the pot. Return the soup to a boil and cook 2-3 minutes. Remove from heat and portion into bowls. Garnish with scallions, cilantro and more lime if desired.
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