Vegan Spicy Lemongrass Soup

For the Marinated Tofu

• 1 tofu pressed and cut into 1/2 inch thick slabs, block
• 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 neutral cooking oil generic cooking oil

For the soup:

• 1 tbsp neutral cooking oil I used grapeseed, generic cooking oil
• 2 green onions white parts chopped diagonally into 1-inch pieces, greens finely chopped
• 1.5 tbsp Thai red curry paste 4 tsp
• 1 tbsp lemongrass I used frozen, but fresh works too, finely minced
• 1 L vegetable broth I used 1 L water + ~1 tbsp mushroom broth powder
• 3 celery sliced thin on a diagonal, stalks
• 3 mung bean noodles glass noodles, soaked in hot water until softened, bunches
• 1/2 cup snap peas roughly chopped
• 1/2 cup tomato chopped
• 3 cups baby spinach or greens of your choice, like bok choy, yu choy or mustard greens
• 1 lime juiced