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
Chili Crisp and Dressing
Coconut Rice
Optional Topping
Method
Crispy Tofu and Wontons
Prepare the Tofu
Press the tofu for at least 30 minutes to remove excess moisture. Cut into cubes.
Coat the Tofu
Toss the tofu cubes in cornstarch and Korean chili powder until evenly coated.
Fry the Tofu
Heat vegetable oil in a pan over medium-high heat. Fry the tofu until golden and crispy, about 5-7 minutes. Remove and drain on paper towels.
Fry the Wontons
In the same oil, fry the wonton wrappers until golden brown and crispy. Remove and drain on paper towels.
Papaya Slaw
Chili Crisp and Dressing
Prepare the Dressing
In a small bowl, whisk together miso paste, grated carrot, vegetable oil, and water until smooth.
Coconut Rice
Cook the Rice
In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce to a simmer and cover for 15 minutes. Remove from heat and let sit covered for 5 minutes.
