Ingredients
2 tbsp. yellow miso
1 tbsp. tomato paste
1 tsp. chile-garlic paste
salt
1/4 lb. firm tofu
1 1/2 tbsp. vegetable oil
2 large eggs
1/4 lb. snow peas
1 carrot
1 large scallion
1/2 c. bean sprouts
1 1/2 c. sushi rice
2 c. water
2 tbsp. Toasted sesame seeds
Seasoned or plain nori (Japanese seaweed)
Preparation
Step 1In a small bowl, combine the miso, tomato paste, chile-garlic paste and a pinch of salt; add the tofu and toss to coat.Step 2Heat 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.Step 3Add 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.Step 4Add 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.
