Lemongrass Soup

Serves: 4
Yields: 10 and 1/2 cups

Marinated Tofu

1/4 cup tamari
2 tbsp apple cider vinegar
1 tbsp maple syrup
1/3 cup water
1 tsp garlic cloves, grated
1 tsp onion powder
1 tsp sesame oil

Combine all the above

14 ounces tofu, pressed and cut into 1/2" thick slabs

Submerge cut tofu in marinade in a zip log bag and let sit in the fridge for at least 1 hour.

Fry up tofu in iron griddle with sesame oil until golden on each side.

If needed and if you like it, use some of the marinade while cooking to add extra flavor. I didn't do this.

Cook Noodles

Water
1 tbsp salt

Heat water, add 1 tbsp salt, allow it to boil.

6 mung bean noodle bundles

Add mung bean noodle bundles, spread, allow it to cook for 6 minutes and drain in cold water.

Divide the noodles into 4 bowls.

Soup

2 tbsp sesame oil
4 green onions, white parts chopped diagonally into 1" pieces and greens finely chopped

Heat oil in a pan, add white parts of green onion, fry until translucent.

3 tbsp red curry paste
1 lemongrass, finely chopped

Add red curry paste, lemongrass and fry until fragrant. Add little water to help the paste dissolve.

8 cups water

Add water and bring to a boil.

1 cup celery, sliced thin on diagonal
1 and 1/2 tsp salt

Add celery, salt and cook for 5 minutes.

1 cup snap peas (30 snap peas), roughly chopped
2 cup tomatoes, chopped

Add snap peas and tomatoes and cook for 3 more minutes.

6 ounces TJ spinach, chopped

Stir in spinach until just wilted.

2 tbsp lime juice

Add lime juice and mix well.

4 green onions, green parts, divided into 4 bowls
1/2 tsp white sesame seeds / bowl
1/2 tsp black sesame seeds / bowl

Remove from the heat and serve with green parts of green onions and sesame seeds in each bowl.

Taste Note: Tastes AWESOME, AMAZING
Source: thevietvegan