Golden Coconut Noodle Soup

Ingredients

• TOFU
• 1 block extra firm tofu (drained, pressed, cubed)
• 1 T tamari
• 1 t ground ginger
• 1 T cornstarch
• SOUP
• 1 T sesame oil
• 1 T olive oil
• 4 stalks celery (diced)
• 2 carrots (diced)
• 1 yellow onion (diced)
• 5-6 cloves garlic (minced)
• 1 T fresh ginger (minced)
• 1.5 t curry powder
• 1 t turmeric
• .5 t garlic powder
• .5 t onion powder
• .5 t cumin
• .5 t pepper
• 3 C veggie broth
• 1 Can coconut milk
• 1 T tamari
• Lime juice to taste (1/2 lime)
• 2 bunches green onion (diced)
• FOR SERVING
• 8 oz. vermicelli rice noodles
• sesame seeds
• Chili oil/something hot

Instructions

1. Preheat oven to 425 degrees and like a baking sheet with parchment paper.
2. Add all tofu ingredients to a bowl and toss until all tofu is coated. Transfer to baking sheet and place in oven for 15 minutes. Flip and cook for another 5-10 minutes.
3. Heat the sesame oil, olive oil, and pinch of salt to stock pot over medium heat. Add celery, carrot, onion, garlic, ginger, and dry seasonings. Cook down for 5 minutes, stirring frequently. Pour in broth, coconut milk, and tamari and bring to a boil. Lower heat and simmer for 10 minutes.
4. Add lime juice and half of the green onions to the soup. Taste and adjust seasonings if needed.
5. Cook the rice noodles, keep separate from soup.
6. To serve, ladle soup into each bowl, add a twirl/pile of noodles, and tofu. Top with chili oil/crunch, more green onions, and sesame seeds.