INGREDIENTS
3 cups
Baby spinach
3
stalks Celery
3 cloves
Garlic
2
Green onions
1 tbsp
Lemongrass
1
Lime
1 tsp
Onion powder
1/2 cup
Snap peas
1/2 cup
Tomatoes
1
pressed and cut into thick 2 inch thick slabs 1 block tofu
1 1/2 tbsp
Thai red curry paste
1 l
Vegetable broth
1/4 cup
Tamari
3
bunches Mung bean noodles
1 tbsp
Coconut sugar
2 tbsp
Apple cider vinegar
4 tsp
Vegetable oil
1/3 cup
Water