Vegan Spicy Lemongrass Soup

• 份量: 2 servings
• 准备时间: 10 minutes
• 总时间: 30 minutes

配料

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

1 tbsp oil (I used grapeseed)

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

1 ½ 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)

步骤

For the marinated tofu:

Combine tamari, apple cider vinegar, coconut sugar or maple syrup, water, garlic, and onion powder.

Submerged cut tofu in marinade and let sit in the fridge for at least an hour.

To cook, fry up tofu in oil until golden on each side. Use some of the marinade while cooking to add extra flavour.

To make the soup:

Soften glass noodles in hot water until softened, then drain.

Preheat a pot over medium heat. Add oil and fry onions until translucent.

Add red curry paste and lemongrass and fry until fragrant. You may need to add a little water/broth to help the paste dissolve. Add the rest of the broth (or water + mushroom powder) and bring water a boil.

Add celery and cook for about 3-5 minutes, until just tender with a tiny bit of crunch.

Add drained and softened noodles to the pot and cook for another 3-4 minutes under tender.

Add snap peas and chopped tomatoes and stir, cooking for another 2-3 minutes.

Stir in baby spinach until just wilted.

Remove from heat and serve with half of a juiced lime in each bowl. Top with fried marinated tofu, and enjoy!

营养

• 卡路里: 101 kcal
• 总脂肪: 4 g
• 总碳水化合物: 13 g
• 蛋白质: 3 g