Vegan Spicy Lemongrass Soup

Name: Vegan Spicy Lemongrass Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
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)