Vegan Spicy Lemongrass Noodle Soup

thevietvegan.com

Lorlz

subheading: For the Marinated Tofu:

1 block tofu, pressed and cut into ½ inch thick slabs

¼ cup tamari

2 tbsp apple cider vinegar

1 tbsp coconut sugar (or maple syrup)

⅓ cup water

3 cloves garlic, smashed or finely minced

1 tsp onion powder

1 tsp oil

subheading: For the soup:

1 tbsp oil (I used grapeseed)

2 green onions, white parts chopped diagonally into 1-inch pieces, greens finely chopped

1.5 tbsp (or 4 tsp) Thai red curry paste

1 tbsp finely minced lemongrass (I used frozen, but fresh works too)

1 L vegetable broth (I used 1 L water + ~1 tbsp mushroom broth powder)

3 stalks celery, sliced thin on a diagonal

3 bunches mung bean noodles (glass noodles), soaked in hot water until softened

½ cup snap peas, roughly chopped

½ cup chopped tomatoes

3 cups baby spinach (or greens of your choice, like bok choy, yu choy or mustard greens)

1 lime, juiced

Directions at thevietvegan.com

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