Crispy Tofu Bowl Recipe
korean chili spiced tofu, crispy wontons, green papaya slaw, chili crisp, carrot miso dressing, coconut jasmine rice
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Ingredients
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For the Tofu
For the Wontons
For the Green Papaya Slaw
For the Carrot Miso Dressing
For the Coconut Jasmine Rice
For Garnishing
Method
Preparing the Tofu
- 1
Press the Tofu
Wrap the tofu block in a clean kitchen towel and place a heavy object on top to press out excess moisture for about 15 minutes.
- 2
Cut the Tofu
Once pressed, cut the tofu into bite-sized cubes.
- 3
Marinate the Tofu
In a bowl, combine the Korean chili powder, soy sauce, sesame oil, and mix well. Add the tofu cubes and let marinate for 30 minutes.
- 4
Coat the Tofu
After marinating, toss the tofu cubes in cornstarch until fully coated.
- 5
Fry the Tofu
Heat vegetable oil in a frying pan over medium-high heat. Fry the tofu until golden and crispy, about 3-4 minutes on each side. Drain on paper towels.
Preparing the Wontons
- 6
Prepare the Wontons
Heat vegetable oil in a separate pan. Carefully add the wonton wrappers and fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels. Sprinkle with salt.
Making the Green Papaya Slaw
- 7
- 8
Preparing the Carrot Miso Dressing
- 9
Blend the Dressing
In a blender, combine the carrot, white miso paste, rice vinegar, sesame oil, and water. Blend until smooth.
Cooking the Coconut Jasmine Rice
- 10
Cook the Rice
In a pot, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and liquid is absorbed.
- 11
Fluff the Rice
Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
Assembling the Bowl
- 12
Combine and Serve
In a bowl, layer the coconut jasmine rice, crispy tofu, green papaya slaw, and wontons. Drizzle with carrot miso dressing and top with chili crisp. Serve immediately.
