I have been wanting to make this recipe for AGES and we finally got around to it this weekend. There is a big long list of ingredients, but we had everything but tofu and sprouts on hand, so that made it a bit easier on the wallet.
This is not something to make in a rush on a weekday, you’re going to make loads of dishes and a big ol’ mess. But! This is WORTH it. The flavors are there, which is exactly what we were after. Related: anyone know of any good Korean joints in Columbus? This serves 4, but we only put together two bowls and then used the left over rice, tofu and veggies for stir fry the next day.
8 oz extra firm tofu, drained
1/3 cup water
1/4 apple cider vinegar
2 tsp sugar, divided
2 tsp minced garlic, divided
1 tsp minced ginger, divided
1/4 tsp crushed red pepper
1 cup julienne-cut carrot
2 tbsp soy sauce
3 tbsp plus 3 tsp toasted sesame oil
3 cups cooked white rice
1 cup fresh been sprouts
5 oz sliced mushroom caps
9 oz fresh spinach
1 pat butter or cooking spray
Sriracha for topping
salt for topping
Slice the tofu into 3/4 inch slices and place on a plate covered in paper towels. Top with more paper towels and another plate. Mine weren’t heavy enough to press the water out so I put a few coffee cups on there as well. Let sit for 30 minutes.
Meanwhile, combine water, vinegar, 1 tsp sugar, 1/2 tsp garlic, 1/2 tsp ginger, and crushed red pepper in a small saucepan. Bring to boil, add carrot, cover and remove from heat. Let sit for 30 minutes and then drain (This is when I cooked my rice FYI).
Remove the tofu from paper towels and and cut into 3/4 cubes. Place in a bowl where you can toss the tofu. Combine 1 tsp sugar, 1/2 tsp garlic, 1/2 tsp ginger, soy, 1 tbsp toasted sesame oil and whisk together. Add 1 tablespoon of this mixture to the tofu and gently toss to coat. Let stand until time to cook, about 15 minutes.
Heat a cast iron skillet over high heat for about 4 minutes. Add 1 tbsp sesame oil and swirl to coat. Add rice to pan in a single layer and do not stir. Cook for 1 minute and then remove from heat and let sit until time to serve, about 20 minutes.
Heat over to warm, get a large jelly roll or Heat a second (I told you there was going be loads of dishes) large skillet over medium high heat. Add 1 tsp oil, swirl to coat and add 1 1/2 tsp soy sauce mixture and sprouts to pan. Saute one minute and remove to pan to keep warm.
Add 1 tsp oil to pan, swirl to coat and add mushrooms to pan. Saute two minutes and then stir in 1 1/2 tsp soy sauce mixture, saute an additional minute. Remove from mushrooms from pan and keep warm.
Add 2 tsp oil to pan, swirl to coat and add tofu to pan. Saute 7 minutes or until golden brown on all sides. Remove from pan and keep warm.
Add remaining 1 tsp oil to pan, swirl to coat and add remaining 1 tsp garlic and remaining 1 tbsp soy sauce mixture to pan. Saute for 30 seconds and then add spinach. Saute 1 minute or until spinach is wilted. Remove from pan and keep warm.
Reduce heat to medium, spray pan with cooking spray or melt pat of butter in pan. Crack eggs into pan and top with a sprinkle of salt. Fry eggs until whites are set, or yellows too (for me at least!).
To put together the bowls, add 3/4 cups rice and then top evenly with sprouts, mushrooms, tofu, spinach, quick pickled carrots, and fried egg. Service with sriracha.