korean chili spiced tofu, crispy wontons, papaya slaw, chili crisp, carrot miso dressing, coconut rice | add avocado +4

Wrap the tofu in a clean kitchen towel and place a heavy object on top to press out excess moisture for about 30 minutes.

Press the Tofu

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.

Cube and Season

Sprinkle cornstarch over the tofu and toss gently until evenly coated.

Coat with Cornstarch

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.

Fry the Tofu

In the same skillet, add more oil if needed and fry wonton wrappers until crispy and golden. Remove and drain on paper towels.

Fry the Wontons

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

Combine Ingredients

In a blender, combine chopped carrot, miso paste, sesame oil, water, and maple syrup. Blend until smooth.

Blend Dressing

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.

Rinse and Cook Rice

Remove from heat, let sit for 5 minutes, fluff with a fork.

Fluff and Serve

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

Combine All Elements

crispy tofu bowl (vegan)

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!