Crispy Tofu Bowl Recipe
korean chili spiced tofu, crispy wontons, green papaya slaw, chili crisp, carrot miso dressing, coconut jasmine rice
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Ingredients
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Tofu and Rice
Wontons and Slaw
Dressings and Toppings
Method
Prepare the Rice
- 1
Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and coconut milk in a pot, along with 1 cup of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
Prepare the Tofu
- 2
Marinate and Cook the Tofu
Press the tofu to remove excess moisture, then cut it into cubes. In a bowl, mix together the Korean chili powder, soy sauce, and a pinch of salt. Add the tofu cubes and marinate for at least 15 minutes. Heat a non-stick skillet over medium-high heat, add a little olive oil, and cook the tofu until crispy on all sides, about 10-12 minutes.
Prepare the Wontons
- 3
Fry the Wontons
In a deep skillet, heat oil over medium heat. Place wonton wrappers in the oil and fry until golden and crispy, about 1-2 minutes per side. Remove and drain on paper towels.
Make the Slaw
- 4
Mix the Slaw
In a bowl, combine the shredded green papaya, carrot, and chopped cilantro. In a separate small bowl, whisk together the rice vinegar, miso paste, olive oil, salt, and pepper to create the dressing. Pour over the slaw and mix well.
Assemble the Bowl
- 5
Serve the Tofu Bowl
In serving bowls, layer the coconut jasmine rice, top with the crispy tofu, green papaya slaw, and fried wontons. Drizzle with chili crisp and serve immediately.
