Baked Tofu Pad Thai - National Health Association

Ingredients

• ½ lb. extra-firm tofu, cut into 1-inch cubes or ½-inch by 2-inch strips
• 1 medium daikon radish, peeled and spiralized or julienned
• 2 large carrots, peeled and spiralized or julienned
• 2 cups mung bean sprouts
• ½ red bell pepper, sliced
• ½ cup water
• 4 tablespoons no-salt almond butter
• 2 tablespoons apple cider vinegar
• 1 tablespoon dulse flakes (optional)
• 2 garlic cloves
• Pinch of chili flakes