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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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Tofu
Press the tofu to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes and marinate in a mixture of soy sauce, gochugaru, and lime juice for at least 30 minutes.
- 2
Cook the Jasmine Rice
In a saucepan, combine jasmine rice and coconut milk with 1 cup of water. Bring to a boil, then cover and reduce to a simmer for 15-20 minutes until rice is fluffy.
- 3
Fry the Wontons
In a deep skillet or fryer, heat oil over medium-high heat. Fry wonton wrappers until golden brown and crispy, about 1-2 minutes per side. Drain on paper towels.
- 4
Make the Slaw
Shred the green papaya and carrot. Toss together with a pinch of salt and a splash of lime juice.
- 5
Cook the Tofu
Heat a non-stick skillet over medium heat. Add the marinated tofu and cook until crispy on all sides, about 10 minutes.
- 6
Prepare the Dressing
In a small bowl, mix miso paste and honey or maple syrup with a bit of water to thin it out. Adjust to taste.
- 7
Assemble the Bowl
In serving bowls, add a scoop of coconut jasmine rice, top with crispy tofu, green papaya slaw, fried wontons, and drizzle with chili crisp and carrot miso dressing.
