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Combine tamari, apple cider vinegar, coconut sugar or maple syrup, water, garlic, and onion powder.
Submerged cut tofu in marinade and let sit in the fridge for at least an hour.
To cook, fry up tofu in oil until golden on each side. Use some of the marinade while cooking to add extra flavour.
Soften glass noodles in hot water until softened, then drain.
Preheat a pot over medium heat. Add oil and fry onions until translucent.
Add red curry paste and lemongrass and fry until fragrant. You may need to add a little water/broth to help the paste dissolve. Add the rest of the broth (or water + mushroom powder) and bring water a boil.
Add celery and cook for about 3-5 minutes, until just tender with a tiny bit of crunch.
Add drained and softened noodles to the pot and cook for another 3-4 minutes under tender.
Add snap peas and chopped tomatoes and stir, cooking for another 2-3 minutes.
Stir in baby spinach until just wilted.
Remove from heat and serve with half of a juiced lime in each bowl. Top with fried marinated tofu, and enjoy!