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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A delicious combination of rice and vegetables, this signature Korean dish is worth the effort. As you prepare each component, place hot food on a jelly-roll pan and keep in a warm oven. Ingredients:
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 |
Directions:
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 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.
3. 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.
4. 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.
5. 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.
6. 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.
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