Vegetable Noodles and Tofu in Coconut Soup - Meat Free Monday

Ingredients

• 3 tablespoons lime juice
• 2 tablespoons grated lime zest
• 2 tablespoons gluten-free tamari
• 1 tablespoon maple syrup
• 1 tablespoon finely grated fresh ginger
• 7 oz/200 g tofu, cut into ½ x ¼-inch (1½-cm) pieces
• 2¾ cups plus 1 teaspoon (23½ fl oz/700 ml) coconut milk
• 3 shallots, thinly sliced
• 2 stalks lemongrass, white part only, smashed
• 2½-inch (6-cm) piece galangal, cut into ½-inch (1-cm) slices
• 10 makrut lime leaves
• 5 oz/150 g cherry tomatoes, halved
• 5 oz/150 g cremini (chestnut) mushrooms, cut into thin slices
• 1-2 dried chillies
• 1 teaspoon sea salt flakes
• 1-2 carrots
• 1 small zucchini (courgette)
• 1 small beet (beetroot)