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Categories:
extra firm water apple cider vinegar sugar garlic fresh ginger red pepper julienne-cut carrot lower sesame oil rice fresh bean sprouts shiitake mushroom baby spinach unsalted butter eggs gochujang kosher salt
Viewed: 15 - Published at: 6 years agoIngredients
- 8 ounces extra-firm tofu, drained
- 1/3 cup water
- 1/4 cup apple cider vinegar
- 2 teaspoons sugar, divided $
- 2 teaspoons minced garlic, divided
- 1 teaspoon minced peeled fresh ginger, divided
- 1/4 teaspoon crushed red pepper
- 1 cup julienne-cut carrot $
- 2 tablespoons lower-sodium soy sauce
- 3 tablespoons plus 2 teaspoons dark sesame oil, divided
- 3 cups hot cooked short-grain rice $
- 1 cup fresh bean sprouts
- 1 (5-ounce) package sliced shiitake mushroom caps
- 1 (9-ounce) package fresh baby spinach
- 1 teaspoon unsalted butter
- 4 large eggs $
- 4 teaspoons gochujang (Korean chili paste, such as Annie Chun's)
- 1/4 teaspoon kosher salt
Method
- 1. Cut tofu into 3/4-inch-thick slices. Place tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
- 2. Combine 1/3 cup water, vinegar, 1 tsp sugar, 1/2 tsp garlic, 1/2 tsp ginger, and crushed red pepper in a small saucepan. Bring to a boil. Add carrot, and remove from heat; let stand 30 minutes. Drain.
- 3. Remove tofu from paper towels; cut into 3/4-inch cubes. Place tofu in a medium bowl. Combine remaining 1 tsp sugar, 1/2 tsp garlic, remaining 1/2 tsp ginger, soy sauce, and 1 tablespoon oil, stirring with a whisk. Add 1 Tbsp soy sauce mixture to tofu; toss gently. Let stand 15 minutes.
- 4. Heat a 10-inch cast-iron skillet over high heat for 4 minutes. Add 1Tbsp sesame oil; swirl to coat. Add rice to pan in a single layer; cook 1 minute (do not stir). Remove from heat; let stand 20 minutes.
- 5. Heat a large nonstick skillet over medium-high heat. Add 1 tsp oil; swirl to coat. Add 11/2 teaspoons soy sauce mixture and bean sprouts to pan; saute 1 minute. Remove sprouts from pan; keep warm. Add 1 tsp oil to pan; swirl to coat. Add mushrooms to pan; saute 2 minutes. Stir in 11/2 teaspoons soy sauce mixture; saute 1 minute. Remove mushrooms from pan; keep warm. Add 2 tsp oil to pan; swirl to coat. Add tofu to pan; saute 7 minutes or until golden brown. Remove tofu from pan; keep warm. Add remaining 1 tsp oil to pan; swirl to coat. Add remaining 1 tsp garlic and remaining 1 tablespoon soy sauce mixture; saute 30 seconds. Add spinach to pan; saute 1 minute or until spinach wilts. Remove spinach from pan; keep warm. Reduce heat to medium. Melt butter in pan. Crack eggs into pan; cook 4 minutes or until whites are set. Remove from heat.
- 6. Place 3/4 cup rice in each of 4 shallow bowls. Top each serving evenly with carrots, sprouts, mushrooms, tofu, & spinach. Top each serving with 1 egg and 1 teaspoon chili paste. Sprinkle evenly with salt.
