Crispy Tofu Bowl (vegan) Recipe

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.

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.

Coat with Cornstarch

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

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.

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.

Combine Ingredients

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

Blend Dressing

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

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.

Fluff and Serve

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

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.