I adore Daikon! It is seriously one of the most versatile of veggies! In today's dish, I replaced noodles with Daikon noodles! What a great way to reduce calories and get more veggies into your diet. While you can totally eat the daikon noodles raw, they are also delicious cooked.
But first, I'm sure many of you are wondering HOW to create Daikon Noodles. This is my favorite tool for the job. A spiralizer! I have tried several different models and this one is the best. I have had it for 4 years and it has gone to work with me in two restaurants and it's still going strong!
I put together a little video tutorial so you can see how easy it is! You can also use zucchini, carrots, turnips, beets or any other root vegetable.
See...? Super simple!
So, to create this dish, I followed THESE cooking instructions. I tossed the noodles with some spicy, lowfat peanut sauce, cilantro and sriracha tofu, and pickled turnips. (Low-fat Peanut Sauce recipe will be in my E-book which will FINALLY be released Sept. 24th.)
The Sriracha tofu was just Dry Fried Tofu tossed in a simple sauce of water, sriracha and lemon pepper. I added around 1/4 cup of water, lemon pepper and Sriracha to taste in the same pan I cooked the tofu (with the tofu) and brought it to a quick simmer for a couple of minutes. I'm sure it seems counterproductive to add water to dry fried tofu, but trust me, this allowed the sauce to really cook into the tofu! I tossed it all together with some snap peas and pickled radish, cilantro and some radish greens from our garden.
Here are some links to more of my favorite Daikon recipes!