Step 1

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Step 2

Add all of the tofu ingredients to a large bowl and gently toss to coat evenly. Transfer to the baking sheet and place in the oven for 15 minutes. Flip and cook for another 5-10 minutes, or until nicely browned.

Step 3

Meanwhile heat the sesame oil and olive oil in a stock pot over medium heat. Add the celery, carrots, onion, garlic, ginger and dry seasonings. Cook down for 5 minutes, stirring frequently. Pour in the broth, coconut milk & soy sauce and bring to a boil. Lower heat and simmer for 10 minutes.

Step 4

Add the lime juice and 1/2 of the green onions to the soup. Taste and adjust the seasonings as needed.

Step 5

Cook the rice noodles. If eating all in one sitting, then you can add them directly to the broth. If you plan on having leftovers, then cook the noodles in a separate pot of water and add them to each bowl individually.

Step 6

To serve, ladle the soup into each bowl with noodles & tofu. Top with more green onions and sesame seeds.