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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Tofu
Wontons
Green Papaya Slaw
Chili Crisp
Carrot Miso Dressing
Coconut Jasmine Rice
Method
Preparation of Tofu
- 1
Press the tofu
Wrap the firm tofu in a clean kitchen towel and place a heavy object on top for about 30 minutes to remove excess moisture.
- 2
Marinate the tofu
Once pressed, cut the tofu into cubes. In a bowl, mix the Korean chili flakes, soy sauce, and tofu cubes. Let it marinate for at least 15 minutes.
- 3
Coat the tofu
After marinating, toss the tofu cubes in cornstarch until they are evenly coated.
- 4
Fry the tofu
In a large skillet or frying pan, heat vegetable oil over medium-high heat. Fry the coated tofu cubes until golden and crispy, about 5-7 minutes. Remove and drain on paper towels.
Preparation of Wontons
- 5
Fry the wontons
In the same skillet, add more vegetable oil if needed. Fry the wonton wrappers until they are golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Green Papaya Slaw
- 6
Mix the slaw
In a large bowl, combine shredded green papaya, shredded carrot, chopped cilantro, and lime juice. Toss well to combine and set aside.
Carrot Miso Dressing
- 7
Prepare the dressing
In a blender, add chopped carrot, white miso paste, rice vinegar, sesame oil, and water. Blend until smooth. Adjust seasoning if needed.
Coconut Jasmine Rice
- 8
Cook the rice
In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until rice is cooked and liquid is absorbed.
Assembly
- 9
Assemble the bowl
In a serving bowl, place a scoop of coconut jasmine rice, top with crispy tofu, green papaya slaw, crispy wontons, and drizzle with carrot miso dressing and chili crisp.
