Noodle-less Pad Thai - alive magazine

Ingredients

• 1/4 cup (60 mL) Spicy Peanut Butter
• 2 Tbsp (30 mL) low-sodium tamari
• 1 tsp (5 mL) finely grated lime zest
• 1/4 cup (60 mL) lime juice
• 1/2 tsp (2 mL) finely grated fresh lemongrass
• 1 tsp (5 mL) finely grated fresh ginger
• 1 Tbsp (15 mL) coconut sugar
• 1 Tbsp (15 mL) water
• 12 oz (340 g) extra-firm organic tofu
• 12 oz (340 g) daikon radish, peeled
• 2 medium carrots, peeled
• 8 oz (225 g) bean sprouts, about 2 cups (500 mL)
• 4 oz (113 g) snow peas, trimmed and julienned, about 1 cup (250 mL)
• 1 cup (250 mL) julienned red cabbage, rinsed well under cold water
• 3 green onions, trimmed and finely sliced
• 1/3 cup (80 mL) cilantro leaves, roughly chopped
• 3 Tbsp (45 mL) Thai basil leaves, roughly chopped
• 2 Tbsp (30 mL) toasted sesame seeds, plus extra