Directions:
- 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.
- Combine 1/3 cup water, vinegar, 1 teaspoon sugar, 1/2 teaspoon garlic, 1/2 teaspoon ginger, and crushed red pepper in a small saucepan. Bring to a boil. Add carrot, and remove from heat; let stand 30 minutes. Drain.
- Remove tofu from paper towels; cut into 3/4-inch cubes. Place tofu in a medium bowl. Combine remaining 1 teaspoon sugar, 1/2 teaspoon garlic, remaining 1/2 teaspoon ginger, soy sauce, and 1 tablespoon oil, stirring with a whisk. Add 1 tablespoon soy sauce mixture to tofu; toss gently. Let stand 15 minutes.
- Heat a 10-inch cast-iron skillet over high heat for 4 minutes. Add 1 tablespoon 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.
- Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add 1 1/2 teaspoons soy sauce mixture and bean sprouts to pan; sauté 1 minute. Remove sprouts from pan; keep warm. Add 1 teaspoon oil to pan; swirl to coat. Add mushrooms to pan; sauté 2 minutes. Stir in 1 1/2 teaspoons soy sauce mixture; sauté 1 minute. Remove mushrooms from pan; keep warm. Add 2 teaspoons oil to pan; swirl to coat. Add tofu to pan; sauté 7 minutes or until golden brown. Remove tofu from pan; keep warm. Add remaining 1 teaspoon oil to pan; swirl to coat. Add remaining 1 teaspoon garlic and remaining 1 tablespoon soy sauce mixture; sauté 30 seconds. Add spinach to pan; sauté 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.
- Place 3/4 cup rice in each of 4 shallow bowls. Top each serving evenly with carrots, sprouts, mushrooms, tofu, and spinach. Top each serving with 1 egg and 1 teaspoon chili paste. Sprinkle evenly with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1802.7 Kcal (7548 kJ) | ||
| Calories from fat | 769.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 85.5g | 132% | |
|---|---|---|---|
| Cholesterol | 754.17mg | 251% | |
| Sodium | 2555.29mg | 106% | |
| Potassium | 2011.44mg | 43% | |
| Total Carbs | 197.29g | 66% | |
| Sugars | 34.6g | 138% | |
| Dietary Fiber | 22.26g | 89% | |
| Protein | 77.31g | 155% | |
| Vitamin C | 43.3mg | 72% | |
| Vitamin A | 19.5mg | 651% | |
| Iron | 10.6mg | 59% | |
| Calcium | 684.7mg | 68% | |
| Amount Per 100 g | |||
| Calories | 108.33 Kcal (454 kJ) | ||
| Calories from fat | 46.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 132% | |
|---|---|---|---|
| Cholesterol | 45.32mg | 251% | |
| Sodium | 153.56mg | 106% | |
| Potassium | 120.88mg | 43% | |
| Total Carbs | 11.86g | 66% | |
| Sugars | 2.08g | 138% | |
| Dietary Fiber | 1.34g | 89% | |
| Protein | 4.65g | 155% | |
| Vitamin C | 2.6mg | 72% | |
| Vitamin A | 1.2mg | 651% | |
| Iron | 0.6mg | 59% | |
| Calcium | 41.1mg | 68% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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