Lisa Le

Name: Lisa Le
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: 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; 1.5 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

Instructions

Prep:10minCook:20min

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

Updated at: Sun, 27 Sep 2020 09:32:41 GMT