Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and creamy.

Prepare the Tofu

Press the tofu to remove excess water, then cut it into cubes. In a bowl, combine the Korean chili flakes, soy sauce, and cornstarch. Toss the tofu in the mixture until coated.

Fry the Tofu

Heat vegetable oil in a skillet over medium-high heat. Add the tofu cubes and fry until crispy and golden brown, about 4-5 minutes on each side. Remove from the skillet and place on a paper towel to drain excess oil.

Fry the Wontons

In the same skillet, add more vegetable oil if needed. Fry the wonton wrappers until golden and crispy, about 1-2 minutes per side. Drain on paper towels.

Slaw and Dressing

Make the Papaya Slaw

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

Prepare the Carrot Miso Dressing

In a separate bowl, mix miso paste, grated carrot, rice vinegar, and sesame oil until well combined.

Assembly

Assemble the Bowl

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