2 tablespoons extra-virgin olive oil
2 medium yellow onions, sliced (about 2 cups)
2 medium shallots, thinly sliced (about ¼ cup)
6 cloves garlic, peeled and thinly slice
2 medium carrots, chopped
2 ribs celery, chopped
One 2-inch piece ginger root, peeled and thinly sliced
2 stalks lemongrass, thinly sliced
2 bay leaves
1 sweet red chile, such as Fresno
1 medium tomato, cored and diced
2 cups water
2 cups coconut milk
4 sprigs basil
4 sprigs cilantro, plus more for garnish
4 sprigs fresh lemon balm (optional)
Salt
14 ounces firm tofu, cut into 1-inch pieces