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.
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.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/vegan-thai-tofu-daikon-noodle-bowls/