Finally getting around to sharing my favorite recipe to date – Daikon Noodle Bowls! Virtually raw, making a couple of adjustments if you want to make these fully raw. You can never go wrong with crisp veggies in abundance. This is the perfect meal that won’t weigh you down. It’s easy to tweak to fit your lifestyle if you’re not a fan of any of the veggies I’ve included and it travels great for on-the-go!
If you’re wanting to bulk up this meal, I highly recommend using brown rice pad Thai noodles. Thinly slicing the daikon to add crunch. This combination also works great as a fresh spring roll, if you’re interested in giving that a try.
The Thai style dipping sauce included below yields about one cup which is four generous servings. I love to prep this sauce for the week ahead and use it to make Thai salads, spring rolls or giant veggie noodle bowls – like we’re doing today!
Definitely give these recipes a try and let me know what you think. I would love to see your recreations. Be sure to leave me a comment below if you make any substitutions. Feel free to snap a photo and tag me @PlantPhilosophy on Instagram using the hashtag #PlantPhilosophy so I don’t miss seeing your post as well. I love to share my favorites!
Vegan Thai Tofu Daikon Noodle Bowls
Prep
Cook
Inactive
Total
Yield 2 servings
Ingredients
- 6 cups Daikon Radish, spiral cut
- 8 oz. Extra Firm Tofu, pressed
- 2 cups Carrots, peeled into ribbons
- 2 cups Cucumber, thinly sliced
- 3 tbsp Scallions, thinly sliced
- Toasted Sesame Seeds, to top
- 1 Avocado, thinly sliced
- Fresh Cilantro, to top
Tofu Marinade:
- 1 cup Vegetable Stock*
- 2 tbsp Lime Juice
- 2 tbsp Garlic Chili Paste
- 1 tbsp Miso Paste
Thai Sauce:
- 3 tbsp Water
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 2 tbsp Tahini
- 3 tbsp Lime Juice
- 1 tbsp Almond Butter
- 1/4 cup Coconut Aminos
- 2 tbsp Garlic Chili Paste
Instructions
- Wash and prep veggies by cutting to size. Peel long strips of carrots, dice or thinly slice cucumbers and spiral-cut daikon radish. I use this to create veggie noodles.
- In a deep dish add marinade ingredients and whisk to evenly combine. Add tofu cut into bite-sized pieces and marinate for at least 30 minutes, overnight is best for optimal flavor. I used a super firm tofu that was already pressed. To press your tofu wrap it in a clean dish towel and top with something roughly 5 pounds. Press for 10 minutes to remove excess liquid or overnight to speed up the prep process the next day.
- Drain tofu from the marinade and line a baking sheet with a non-stick liner or parchment. Bake in a single layer at 425 F. for 20 minutes. Alternatively you can sear in a pan over medium heat for 10 minutes, flipping halfway through.
- While that's cooking, assemble the sauce and blend until evenly combined. It will thicken once refrigerated. Add more water to thin it out if needed.
- Assemble your bowls with a base of spiral-cut daikon, tofu, veggies, avocado and sauce. Finish with scallions, sesame seeds and fresh cilantro.
Notes
Sauce will keep for up to a week in an air-tight container stored in the refrigerator.
Don't exceed more than 48 hours of marinating the tofu or it will begin to break down. I like to save some of the liquid to cook the tofu in a skillet in place of oil. Adding it as needed to avoid sticking.
Courses Lunch, Dinner
PIN IT FOR LATER!
Vegan Thai Tofu Daikon Noodle Bowls | Gluten-Free & Oil-Free | The Plant Philosophy
yum! the tofu marinade especially sounds good.
It’s one of my favorite ways to flavor tofu and tempeh!