Crispy Tofu Bowl Recipe

Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice, coconut milk, water, salt, and oil in a medium saucepan. Stir once, bring to a gentle boil over medium-high heat.

Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Press the tofu for at least 20 minutes to remove excess moisture. Once pressed, cut into 3/4- to 1-inch cubes.

In a bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, and grated ginger to make the marinade.

Toss the tofu cubes gently with the marinade so they are coated. Let sit 10–15 minutes to absorb flavor.

Sprinkle cornstarch over the marinated tofu and toss gently to coat each piece evenly; this creates a crispy crust when cooked.

Heat a large nonstick or cast-iron skillet over medium-high heat and add the neutral oil. When the oil shimmers, add tofu in a single layer (work in batches to avoid crowding).

Cook the tofu undisturbed 3–4 minutes per side, turning to create an even golden-brown, crispy crust. Total cook time about 8–10 minutes per batch. Transfer to a plate lined with paper towels and season lightly with salt.

If there is leftover marinade, reduce it in the skillet for 1–2 minutes and toss the cooked tofu briefly to glaze (optional).

If frying: heat 1/2 cup neutral oil in a skillet to 350°F (medium-high). If baking/air-frying: preheat oven to 400°F or air fryer to 375°F and lightly brush or spray wonton wrappers with oil.

To make crispy cups, lightly brush each wonton wrapper on both sides with oil and press into an inverted muffin tin or form by hand into small cups. Sprinkle a little salt over them.

Frying method: working in small batches, fry wonton cups until golden and crisp, about 1–2 minutes per side. Drain on paper towels. Baking method: arrange wonton cups on a baking sheet and bake 6–8 minutes, flipping once, until golden. Air-fryer method: cook in a single layer 4–6 minutes until crisp.

Combine julienned green papaya, shredded carrot, sliced scallions, and chopped cilantro in a bowl.

Whisk together lime juice, fish sauce (or soy), sugar, and salt until sugar dissolves. Toss dressing with the slaw and let sit 5–10 minutes to soften slightly and marry flavors.

Place grated carrot, white miso, rice vinegar, sesame oil, neutral oil, honey or maple syrup, and salt in a blender or use an immersion blender.

Blend until smooth, adding water 1 tablespoon at a time to reach a pourable consistency (about 1 tablespoon). Taste and adjust salt, acid, or sweetness as needed.

Divide coconut jasmine rice among 2–3 bowls (see servings).

Top each bowl with a portion of Korean chili spiced tofu, a handful of green papaya slaw, and 3–4 crispy wonton cups arranged on the side.

Drizzle carrot miso dressing over the slaw and a little chili crisp over the tofu and rice (use more or less to taste).

Finish with toasted sesame seeds, cucumber slices if using, and a lime wedge on the side. Serve immediately so wontons stay crisp.