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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
  • 1/2 cup natural rice vinegar
  • 1/4 cup soy sauce
  • 2 teaspoons vegan "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
  • 1/2 English cucumber
  • Sliced red bell pepper jalapeño, cilantro leaves, mint leaves for garnish

Instructions

  1. Dice the tofu into small cubes and set aside.
  2. In a bowl or glass measuring cup, whisk together the rice vinegar, soy sauce, fish sauce, ginger, garlic, lime juice, and crushed red pepper.
  3. 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 1/4 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.
  4. 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.