Crispy Tofu Bowl Recipe

Press and cube

Drain tofu and press for 15–30 minutes to remove excess water. Cut into 1-inch cubes.

In a bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, honey (or maple), minced garlic, minced ginger, and 1/2 tsp salt to make the Korean chili marinade.

Reserve 2 tablespoons of the marinade for finishing. Toss tofu cubes gently with remaining marinade until coated. Let sit 10 minutes (or up to 30 minutes) to absorb flavor.

Toss marinated tofu cubes with cornstarch until evenly coated, shaking off excess.

Heat 2–3 tablespoons neutral oil in a nonstick or cast-iron skillet over medium-high heat. When hot, add tofu in a single layer (work in batches if needed). Fry without moving 3–4 minutes per side until deeply golden and crisp. Transfer to a paper towel–lined plate and sprinkle with remaining 1/2 tsp salt.

When all tofu is crisped, toss briefly with the reserved 2 tablespoons marinade to glaze. Set aside warm.

Rinse jasmine rice under cold water until the rinse runs clear. Drain well.

In a medium saucepan, combine rinsed rice, coconut milk, water, and 1/4 tsp salt. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer 12–15 minutes until liquid is absorbed and rice is tender.

Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Heat 1 cup neutral oil in a medium saucepan or deep skillet to 350°F (175°C). If you don't have a thermometer, test by dipping a corner of a wonton — it should sizzle immediately.

Work with wonton wrappers one at a time: fold each wrapper in half diagonally (to form a triangle) then fold or twist into desired crisp shape (e.g., fold corners together to form a cup or simply leave triangles).

Fry wonton wrappers in small batches until golden and crisp, about 30–60 seconds per side. Use a slotted spoon to transfer to paper towels and sprinkle with 1/4 tsp salt while hot. Let cool until crisp.

In a mixing bowl, whisk together lime juice, rice vinegar, sugar, and 1/4 tsp salt until sugar dissolves.

Add julienned green papaya, shredded carrot, sliced red onion, and chopped cilantro. Toss thoroughly to combine. Taste and adjust seasoning — add more lime or salt if needed. Refrigerate until ready to assemble.

Place chopped carrot, white miso, rice vinegar, soy sauce, oil, honey (or maple) and 2 tablespoons water in a blender or high-speed food processor. Blend until very smooth. Add additional water (up to 2 more tablespoons) to reach pourable dressing consistency. Taste and adjust seasoning.

Warm chili crisp slightly if stiff. Prepare toasted sesame seeds and slice scallions.

To assemble bowls: divide coconut jasmine rice among 3 bowls. Top each with a portion of korean chili spiced crispy tofu, a handful of green papaya slaw, 3–4 crispy wontons, and a drizzle (about 1 tbsp) of carrot miso dressing. Spoon 1 tbsp chili crisp over tofu or around bowl as desired.

Garnish with sliced scallions, toasted sesame seeds, and a lime wedge. Serve immediately so wontons and tofu stay crisp.