Crispy Tofu Bowl Recipe
korean chili spiced tofu, crispy wontons, papaya slaw, chili crisp, carrot miso dressing, coconut rice | add avocado +4
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tofu and Wontons
Papaya Slaw
Carrot Miso Dressing
Coconut Rice
Garnishes
Method
Prepare the Tofu
Press and Cut Tofu
Press the tofu for 30 minutes to remove excess moisture, then cut it into 1-inch cubes.
Marinate Tofu
In a bowl, mix soy sauce and Korean chili flakes. Add the tofu and marinate for 15 minutes.
Coat Tofu
Toss marinated tofu cubes in cornstarch until well coated.
Fry Tofu
Heat vegetable oil in a pan over medium heat. Fry the tofu cubes until golden and crispy, about 5-7 minutes. Remove and drain on paper towels.
Make the Wontons
Prepare Wontons
In the same oil, fry wonton wrappers until they are crispy and golden. Remove and drain on paper towels.
Prepare the Slaw
Make the Dressing
Blend Dressing Ingredients
In a blender, combine grated carrot, miso paste, rice vinegar, sesame oil, and water. Blend until smooth.
Cook the Rice
Prepare Coconut Rice
In a pot, combine jasmine rice, coconut milk, and salt. Cook according to rice package instructions until fluffy.