Heat 1 teaspoon of coconut oil in a skillet and let it heat. Add the tofu and let is cook on medium heat for 15 minutes, turning every 5 minutes so that it gets a crispy coating on each side. Remove tofu once it's cooked and place on a paper towel-lined plate to remove the excess oil.

While the tofu cooks, in a small bowl, combine the tamari, miso, agave, and hot water so that it creates a thin paste.

Place another 2 teaspoon of coconut oil into the skillet and let it heat. Add in the carrots and zucchini, and allow it to cook for 3 minutes. Add in the bok choy and allow it to cook another 3 minutes until all vegetables are softened.

In a separate skillet, place the last teaspoon of coconut oil to heat. Add in the daikon "noodles" to heat for just 2-3 minutes.

Add the tofu back in and cook for 1 minute. Add in the tamari miso paste and mix well in the skillet. Add the red pepper flakes and serve over the daikon noodles.

*The spiralizer is a GREAT tool for turning vegetables into noodles. It's a very inexpensive kitchen appliance that can go a long way towards healthy, clean eating. You can find the spiralizer here: amzn.to/1IFQQBy