Vegan Spicy Lemongrass Soup

For the Marinated Tofu

• 1 block tofu pressed and cut into 1/2 inch thick slabs
• 1/4 cup tamari
• 2 tbsp apple cider vinegar
• 1 tbsp coconut sugar or maple syrup
• 1/3 cup water
• 3 cloves garlic smashed or finely minced
• 1 tsp onion powder
• 1 tsp oil

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
• 1/2 cup snap peas roughly chopped
• 1/2 cup chopped tomatoes
• 3 cups baby spinach or greens of your choice, like bok choy, yu choy or mustard greens
• 1 lime juiced