Korean-Style Rice Bowl
- TOTAL TIME: 35 MIN
- SERVINGS: 4
- 2 tablespoons yellow miso
- 1 tablespoon tomato paste
- 1 teaspoon chile-garlic paste, plus more for serving
- 1/4 pound firm tofu, cut into 1/2-inch dice
- 1 1/2 tablespoons vegetable oil
- 2 large eggs
- 1/4 pound snow peas
- 1 carrot, coarsely shredded
- 1 large scallion, halved lengthwise and cut into 2-inch lengths
- 1/2 cup bean sprouts
- 1 1/2 cups sushi rice, or Japanese short-grain white rice
- 2 cups water
- 2 tablespoons toasted sesame seeds
- Seasoned or plain nori (Japanese seaweed), cut into 3-inch squares, for serving
- In a small bowl, combine the miso, tomato paste, chile-garlic paste and a pinch of salt; add the tofu and toss to coat.
- Heat 1/2 tablespoon of the oil in a 10-inch cast-iron skillet. Crack the eggs into the skillet and cook over high heat until the whites are lightly browned around the edges and the yolks are barely set, 1 to 2 minutes. Transfer the eggs to a plate.
- Add the remaining 1 tablespoon of oil to the skillet and heat until shimmering. Add the snow peas, carrot and scallion, season with salt and stir-fry over high heat until crisp-tender, 2 to 3 minutes. Add the bean sprouts and cook for 30 seconds. Transfer the vegetables to a bowl, cover and keep warm.
- Add the rice and water to the skillet along with a generous pinch of salt and bring to a boil. Cover with foil and a tight-fitting lid and simmer over low heat until tender, about 15 minutes. Spoon the tofu and sauce over the rice, cover and cook for 5 minutes longer. Stir in the vegetables and top with the eggs and sesame seeds. Mix everything together and serve with seasoned nori and chile-garlic paste.
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