Post any of your iEat Green recipes either on Instagram using the hashtag #iEatGreenRecipes and tag @ieat_green  or on Facebook.

Follow iEat Green on Instagram and Facebook for more healthy & delicious recipes!

Ingredients:

For the Marinated Tofu 

• 1 block tofu, pressed and cut into 1/2 inch thick slabs, and then cut on the diagonal 
• 1/4 cup tamari 
• 2 tbsp apple cider vinegar 
• 1 tbsp maple syrup
• 1/3 cup water 
• 3 t. minced garlic
• ¼ onion, grated or minced
• 1 tsp minced ginger 
• 1 tsp dark sesame oil 

For the soup: 

• 1 tbsp coconut oil, plus 1 t. oil for mushrooms
• 1 onion, diced
• 1 Tbs minced garlic, plus 1 t. minced garlic
• 1 Tbs. minced ginger, plus 1 t. minced ginger
• 2 scallions, cut on the diagonal
• 4 tbsp Thai red curry paste 
• 2 stalks lemongrass, minced
• 10 cups vegetable broth or water
• 2 stalks celery, diced
• ½ bunch napa cabbage
• ½ bunch broccoli
• 1 cup snow peas, cut on the diagonal
• 2 cups shitake or oyster mushrooms, sliced
• 2 Tbs. Tamari, plus 1 Tbs
• 1 t. salt
• 1 can coconut milk
• 2 limes, juiced 
• 1 package GF Ramen noodles
• 2 Tbs. chopped cilantro, sesame seeds, lime, and green scallions for garnish

Instructions:

For the marinated tofu: 

1. Combine tamari, apple cider vinegar, maple syrup, water, garlic, ginger, onion, and dark sesame oil
2. Marinate the tofu slices in the marinade for 1 hour 
3. Sauté the tofu slices in oil until golden brown on both sides. Pour some of the marinade over the tofu while cooking to add extra flavor.

To make the soup:

1. Cook noodles according to directions. When finished, run under cold water to stop the cooking. Drain and set aside
2. Heat the coconut oil in a large pot and sauté the onions until translucent. Add the white parts of the scallions, the ginger and garlic, celery, and the lemongrass, and cook for a few minutes.   
3. Add the red curry paste and 3 Tbs. water to help the paste dissolve. Cook the curry paste for a few minutes to deepen the flavor. Add the broth and bring water to a boil. Lower heat and add coconut milk, and 2 Tbs. Tamari. 
4. Meanwhile, in a cast iron pan, sauté the mushrooms in a little oil with 1 t. minced garlic, and 1 t. minced ginger, until golden. Then add 1 Tbs. Tamari and 1 Tbs. Aji Mirin and cook until caramelized.  Set aside
5. Add the broccoli to the soup for 1 minute, then add the napa cabbage and snow peas.
6. Squeeze the juice of the limes into the soup. Taste the soup and add more salt, Tamari, lime, or red curry paste if desired.

Assemble the Soup

1. Put 1 cup noodles in bottom of bowl. Ladle soup on top.
2. Top with 2 tofu triangles, sesame seeds, cilantro, green scallions, and sautéed mushrooms.