Crispy Tofu Bowl Recipe

Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch.

In a medium saucepan combine rinsed rice, coconut milk, water and 1/2 tsp salt. Stir once to distribute.

Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Drain the 14 oz block of extra-firm tofu and press it for 15–20 minutes to remove excess moisture. Pat dry with paper towels.

Cut the pressed tofu into 1/2–3/4-inch cubes.

In a bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp brown sugar and 1 tsp minced garlic to make the chili marinade.

Toss the tofu cubes with the marinade gently to coat. Let sit 10 minutes to absorb flavors.

Work in a single layer: toss the marinated tofu with 3 tbsp cornstarch until evenly coated. Shake off excess cornstarch.

Heat a wide skillet over medium-high and add 1/2 cup vegetable oil. When the oil is hot (it should ripple but not smoke), add tofu cubes in a single layer, leaving space so they crisp. Fry 3–4 minutes per side until golden and very crispy. Turn carefully so edges don't break.

Transfer crispy tofu to a wire rack or paper towels to drain. While still hot, toss with any leftover marinade in the bowl (if reserved) or brush a little additional gochujang for extra glaze.

Garnish with sliced green onions and toasted sesame seeds.

Heat 1/2 cup neutral oil in a small skillet over medium heat until shimmering.

Working with one wonton wrapper at a time, brush the edges lightly with water. Fold corner to corner to form a triangle, pressing to seal. For a crisp cup shape, fold the triangle again to form a small wedge or press into a mini muffin tin (optional) to shape before frying.

Fry 3–4 wonton wrappers at a time for 30–60 seconds per side until blistered and golden. Remove with a slotted spoon and drain on paper towels. They crisp further as they cool.

In a medium bowl combine 2 cups julienned green papaya, 1/2 cup julienned carrot and 2 tbsp chopped cilantro.

Whisk together 1 tbsp lime juice, 1 tsp fish sauce or soy sauce, 1/2 tsp sugar and sliced chili if using. Toss dressing with the papaya mixture just before serving so it stays crisp.

If not already cooked, steam or boil carrot pieces until tender (about 6–8 minutes). Let cool slightly.

In a blender or food processor combine 1/2 cup cooked carrot, 1 tbsp white miso, 1 tsp rice vinegar, 2 tbsp neutral oil, 1/2 tsp sesame oil, 1 tsp honey or maple syrup and 1/4 tsp salt. Blend while adding ~2 tbsp warm water to reach a pourable but thick dressing consistency.

Taste and adjust seasoning: more vinegar for brightness, more honey for sweetness, or more water to thin.

Warm 3 tbsp store-bought chili crisp slightly (30 seconds in microwave or in a small pan) to loosen texture. Spoon a small amount over crispy tofu and additional to drizzle over the finished bowl to taste.

Divide the coconut jasmine rice between 3–4 bowls.

Arrange a portion of Korean chili spiced tofu alongside the rice in each bowl.

Add a scoop of green papaya slaw and 2–3 crispy wontons to each bowl for crunch.

Drizzle carrot miso dressing over the slaw and a little chili crisp over the tofu and rice. Garnish with lime wedges, microgreens or basil and extra green onions/seeds if desired.

Serve immediately so tofu and wontons remain crispy.