Recipe information
korean chili spiced tofu, crispy wontons, papaya slaw, chili crisp, carrot miso dressing, coconut rice | add avocado +4
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Tofu and Wontons
Papaya Slaw
Carrot Miso Dressing
Coconut Rice
Garnishes
Prepare the Tofu
1. Press and Cut Tofu
Press the tofu for 30 minutes to remove excess moisture, then cut it into 1-inch cubes.
2. Marinate Tofu
In a bowl, mix soy sauce and Korean chili flakes. Add the tofu and marinate for 15 minutes.
3. Coat Tofu
Toss marinated tofu cubes in cornstarch until well coated.
4. 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
1. Prepare Wontons
In the same oil, fry wonton wrappers until they are crispy and golden. Remove and drain on paper towels.
Prepare the Slaw
1. Mix Slaw Ingredients
In a bowl, combine shredded papaya, carrot, cilantro, lime juice, and salt. Toss well and set aside.
Make the Dressing
1. Blend Dressing Ingredients
In a blender, combine grated carrot, miso paste, rice vinegar, sesame oil, and water. Blend until smooth.
Cook the Rice
1. Prepare Coconut Rice
In a pot, combine jasmine rice, coconut milk, and salt. Cook according to rice package instructions until fluffy.
Assemble the Bowl
1. Plate the Ingredients
In a bowl, layer coconut rice, crispy tofu, wontons, and papaya slaw. Drizzle with carrot miso dressing and top with chili crisp. Add sliced avocado if desired.