Press the tofu to remove excess moisture, then cut into bite-sized cubes. In a bowl, mix gochugaru, soy sauce, and garlic powder. Toss the tofu in the mixture and let marinate for 15 minutes.

Fry the Wontons

Heat oil in a pan over medium heat. Once hot, add wonton wrappers and fry until golden and crispy. Drain on paper towels.

Papaya Slaw

Make the Slaw

In a bowl, combine shredded papaya, carrot, cilantro, lime juice, and salt. Toss well and set aside.

Dressing

Prepare the Dressing

In a small bowl, whisk together miso paste, grated carrot, sesame oil, and water until smooth.

Coconut Rice

Cook the Rice

In a saucepan, combine jasmine rice, coconut milk, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.

Assembly

Assemble the Bowl

In a bowl, layer coconut rice, crispy tofu, papaya slaw, and top with wontons. Drizzle with carrot miso dressing and chili crisp. Add sliced avocado if desired.