Recipe information
korean chili spiced tofu, crispy wontons, papaya slaw, chili crisp, carrot miso dressing, coconut rice | add avocado +4
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Tofu and Wontons
Papaya Slaw
Carrot Miso Dressing
Coconut Rice
Toppings
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
1. 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
1. Combine Ingredients
In a bowl, combine shredded papaya, carrot, lime juice, cilantro, and salt. Toss well to combine.
Making Carrot Miso Dressing
1. Blend Dressing
In a blender, combine chopped carrot, miso paste, sesame oil, water, and maple syrup. Blend until smooth.
Cooking Coconut Rice
1. 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.
2. Fluff and Serve
Remove from heat, let sit for 5 minutes, fluff with a fork.
Assembling the Bowl
1. Combine All Elements
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.