Crispy Tofu Bowl (vegan) Recipe
korean chili spiced tofu, crispy wontons, papaya slaw, chili crisp, carrot miso dressing, coconut rice | add avocado +4
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Ingredients
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Main Ingredients
Method
Instructions
- 1
Prepare the Coconut Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine rinsed rice, coconut milk, and a pinch of salt. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes or until rice is cooked and liquid is absorbed.
- 2
Cook the Tofu
Press the tofu to remove excess moisture, then cut into cubes. Toss the tofu cubes in soy sauce and cornstarch until well coated. In a large skillet over medium-high heat, add vegetable oil and fry the tofu until golden and crispy on all sides. Remove from heat and set aside.
- 3
Prepare the Wontons
In the same skillet, add more oil if necessary. Carefully add wonton wrappers and fry until golden and crispy. Remove and drain on paper towels.
- 4
Make the Carrot Miso Dressing
In a small bowl, whisk together miso paste, lime juice, and a splash of water until smooth. Grate the carrot and mix it into the dressing.
- 5
Prepare the Papaya Slaw
Julienne the papaya and toss with chopped cilantro and a pinch of salt. You can also add a squeeze of lime juice for extra flavor.
- 6
