Crispy Tofu Bowl (vegan) 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
Preparing the Tofu
- 1
Press the Tofu
Wrap the tofu in a clean kitchen towel and place a heavy object on top to press out excess moisture for about 30 minutes.
- 2
Cube and Season
Cut the pressed tofu into bite-sized cubes. In a bowl, mix soy sauce and Korean chili flakes. Add tofu cubes and toss to coat.
- 3
Coat with Cornstarch
Sprinkle cornstarch over the tofu and toss gently until evenly coated.
- 4
Fry the Tofu
Heat vegetable oil in a skillet over medium-high heat. Fry tofu cubes until golden and crispy, about 5-7 minutes. Remove and drain on paper towels.
Preparing the Wontons
- 5
Fry the Wontons
In the same skillet, add more oil if needed and fry wonton wrappers until crispy and golden. Remove and drain on paper towels.
Making Papaya Slaw
- 6
Making Carrot Miso Dressing
- 7
Blend Dressing
In a blender, combine chopped carrot, miso paste, sesame oil, water, and maple syrup. Blend until smooth.
Cooking Coconut Rice
- 8
Rinse and Cook Rice
Rinse jasmine rice under cold water until clear. In a pot, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 9
Fluff and Serve
Remove from heat, let sit for 5 minutes, fluff with a fork.
