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Spiralized Thai Veggies with Tofu
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Thai Style Spiralized Veggies with Tofu

Bright, fresh spiralized vegetables with crispy tofu and a spicy ginger dressing
Servings: 4 servings
Author: Emily Caruso

Ingredients

  • 1 14-ounce block extra firm tofu, pressed for 30 minutes
  • ½ cup natural rice vinegar
  • ¼ cup soy sauce
  • 2 teaspoons fish sauce
  • 1- inch fresh ginger grated
  • 2 garlic cloves minced
  • Juice from 1 lime about 3 tablespoons
  • Crushed red pepper to taste
  • 2 teaspoons neutral flavored oil
  • 1 large daikon radish peeled and ends trimmed
  • 2 medium carrots peeled and ends trimmed
  • ½ English cucumber
  • Sliced red bell pepper jalapeño, cilantro leaves, mint leaves for garnish

Instructions

  • Dice the tofu into small cubes and set aside.
  • In a bowl or glass measuring cup, whisk together the rice vinegar, soy sauce, fish sauce, ginger, garlic, lime juice, and crushed red pepper.
  • Heat the oil in a non-stick or well seasoned cast iron skillet over medium-high heat and add the tofu. Cook for about 5 minutes, stirring occasionally until the tofu begins to brown. Add about ¼ cup of the vinegar sauce to the tofu and continue to cook until the sauce has caramelized and the tofu is crispy. Remove from heat and set aside.
  • Spiralize the veggies and divide among 4 bowls. Top with crispy tofu and dress with reserved sauce. Garnish bowls with bell pepper, jalapeño, cilantro, and mint.