Ingredients
2tbspyellow miso
1tbsptomato paste
1tspchile garlic paste
salt
¼lbfirm tofu
1½tbspvegetable oil
2large eggs
¼lbsnow peas
1carrot
1large scallion
½cupbean sprouts
1½cupssushi rice
2cupswater
2tbspsesame seeds,toasted
japanese seaweed,seasoned or plain nori
Preparation
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 ½ tablespoon of the oil in a 10-inch cast-iron skillet. Crack the eggs into the skillet and cook over high heat for 1 to 2 minutes, until the whites are lightly browned around the edges and the yolks are barely set.
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 for 2 to 3 minutes, until crisp-tender. 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 for about 15 minutes, until tender.
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.
Serve with seasoned nori and chile-garlic paste, and enjoy!
