Crispy Tofu Bowl Recipe
korean chili spiced tofu, crispy wontons, papaya slaw, chili crisp, carrot miso dressing, coconut rice | add avocado +4
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Ingredients
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Tofu and Wontons
Papaya Slaw
Carrot Miso Dressing
Coconut Rice
Toppings
Method
Prepare the Tofu and Wontons
Marinate the Tofu
Press the tofu to remove excess moisture and cut it into cubes. Marinate the cubes in soy sauce and Korean chili flakes for at least 20 minutes.
Coat the Tofu
After marination, toss the tofu cubes in cornstarch until evenly coated.
Fry the Wontons
In a deep pan, heat the vegetable oil. Fry the wonton wrappers until they are crispy and golden brown. Remove and drain on paper towels.
Prepare the Slaw
Make the Slaw
In a bowl, combine shredded papaya, carrot, lime juice, fish sauce, and coriander leaves. Toss to combine and let it sit for about 10 minutes.
Make the Dressing
Blend the Dressing
In a blender, combine chopped carrot, white miso paste, rice vinegar, sesame oil, and water. Blend until smooth.
Cook the Rice
Prepare Coconut Rice
In a saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until rice is cooked.