Spiralized Daikon “Rice Noodle” Bowl
Rating
5 out of 5 stars
(7)
Ingredients
2-4 servings
- 8 ounces extra-firm tofu, cut into cubes
- 1 daikon, at least 2” diameter and about 5” long
- 1 medium cucumber
- 2 carrots, peeled into ribbons
- 2 radishes, thinly sliced
- ½ avocado, diced
- ¼ cup cilantro
- ¼ cup mint leaves
- 2 scallions, thinly sliced
- 2 tablespoons toasted and chopped cashews
- extra-virgin olive oil
- sea salt
- sriracha
- lime wedges, for serving
- 2 tablespoons tamari
- 2 small garlic cloves, minced
- 4 teaspoons fresh lime juice
- 4 teaspoons rice vinegar
- 1 tablespoon cane sugar (or maple or agave)
- ¼ cup water
- 1½ tablespoons creamy cashew butter (or peanut butter)
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Preparation
Chef’s notes
If you're not a fan of tofu, sub in another protein of choice.
If you can't find daikon, sub zucchini noodles.