Crispy Tofu Bowl Recipe

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

Combine rinsed rice, coconut milk, water, and salt in a small saucepan. Stir to combine.

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 sit, covered, 10 minutes. Fluff with a fork before serving.

Heat oil in a deep skillet or small pot to 350°F (175°C). If you don't have a thermometer, oil should sizzle when a corner of wrapper is dropped in.

Working with one wrapper at a time, brush lightly with sesame oil (or a little water) and fold into desired shape (triangles, cones, or small cups). For extra crispness, press edges to seal and create air pockets.

Carefully place 3–4 wrappers in the hot oil (do not overcrowd). Fry until golden and crisp, about 30–60 seconds per side depending on size. Remove with a slotted spoon to a paper towel-lined plate and sprinkle with 1/4 tsp salt while hot. Repeat with remaining wrappers.

Alternatively, for a lighter option, bake wontons: brush with oil, place on a baking sheet and bake at 400°F (200°C) for 6–10 minutes, turning once, until golden.

If carrot isn't already cooked, steam or simmer the chopped carrot until very tender, about 8–10 minutes. Drain.

Place cooked carrot, miso, rice vinegar, neutral oil, sesame oil, honey/maple, water, salt, and pepper in a blender or food processor.

Blend until smooth and creamy, tasting and adjusting seasoning or thickness with additional water or oil as needed. Refrigerate until ready to use.

In a large bowl combine shredded green papaya, carrot, cilantro, mint (if using), and sliced red chile.

Whisk together lime juice, fish sauce (or vegan alternative), and brown sugar until sugar dissolves.

Pour dressing over the slaw, toss to combine, and season with 1/4 tsp salt. Let sit 10–15 minutes to meld flavors.

Press the tofu for at least 20 minutes to remove excess liquid. Pat dry with paper towels and cut into 12–16 bite-sized cubes or 1/2-inch slabs.

In a small bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, honey/maple, minced garlic, and grated ginger to make the marinade.

Toss the tofu pieces gently with 1 tbsp of the marinade just to coat. Set aside remaining marinade for glazing later.

In a shallow dish, combine cornstarch, salt, and black pepper. Dredge each tofu piece lightly in cornstarch mixture, shaking off excess.

Heat 3 tbsp neutral oil in a nonstick or cast-iron skillet over medium-high heat until shimmering.

Add tofu in a single layer (work in batches if needed). Fry without moving for 2–3 minutes until bottom is golden and crisp, then turn and crisp other sides, about another 2–3 minutes. Total cook time per batch ~6–8 minutes.

Lower heat to medium, add remaining marinade to the pan and spoon over tofu, letting it glaze for about 1 minute; don't overcrowd so glaze can caramelize slightly. Remove tofu to a wire rack or plate.

Finish with sliced scallions and toasted sesame seeds.

Divide the coconut jasmine rice between two bowls (about 1/2 cup cooked rice per bowl or adjust to preference).

Arrange portions of green papaya slaw to one side of each bowl (about 3/4 cup per bowl).

Place 6–8 pieces of glazed crispy tofu in each bowl.

Add 3–4 crispy wontons to each bowl for crunch.

Drizzle 2 tbsp carrot miso dressing over the slaw and rice in each bowl (divide evenly).

Top tofu and bowls with 2 tsp chili crisp each (or more to taste).

Garnish with extra sliced cucumber if using, lime wedges, remaining scallions, and a sprinkle of sesame seeds.

Serve immediately so tofu and wontons remain crisp. Provide extra chili crisp and lime on the side.