Spiralized Daikon and Sweet Potato Noodles with Spicy Korean Tofu

Cut tofu block in half crosswise. Place tofu on a plate lined with a clean kitchen towel or a double layer of paper towels. Top with three more paper towels and a second plate. Weigh down top plate with something heavy, such as two 15-oz. cans of beans, and let stand 15 minutes to drain. Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut drained tofu into ½-inch cubes. Spread on prepared baking sheet. Bake 15 to 20 minutes or until golden. Meanwhile, using the thick noodle blade on a vegetable spiral slicer, cut radishes and sweet potato into noodles. Cut noodles to desired length. In a small bowl stir together tamari, brown sugar, 1 tablespoon lime juice, 4 cloves minced garlic, ginger, and Korean chili flakes. Set aside. For Tahini-Lime Sauce, in a bowl stir together the tahini, the remaining 2 tablespoons lime juice, the remaining garlic, and the cilantro. Stir in water, 1 tablespoon at a time, as needed to reach drizzling consistency. In an extra-large nonstick skillet cover and cook radish and sweet potato noodles, broccoli, bell pepper, and carrots over medium-high 8 to 10 minutes or until crisp-tender, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add tofu and the tamari mixture. Cook 2 to 3 minutes or until heated through, tossing gently. Spoon mixture into bowls. Top with mango and drizzle with Tahini-Lime Sauce. Sprinkle with scallions and serve with lime wedges. Prep-time: 20 MINUTES / Ready In: 1 HOUR, 30 MINUTES Makes 8 tacos Serving size: 1 taco