Bibimbop

Ingredients

• 0.3 cup apple cider vinegar 
• 9 ounce baby spinach fresh
• 1 cup carrots 
• 0.3 teaspoon pepper red crushed
• 3 tablespoons sesame oil dark divided
• 4 large eggs 
• 8 ounces tofu drained
• 1 cup bean sprouts fresh
• 1 teaspoon ginger fresh divided minced peeled
• 2 teaspoons garlic divided minced
• 4 teaspoons korean honey citron tea paste such as annie chun's)
• 0.3 teaspoon kosher salt 
• 2 tablespoons soy sauce 
• 5 ounce mushroom caps sliced
• 3 cups short grain rice hot cooked
• 2 teaspoons sugar divided
• 1 teaspoon butter unsalted
• 0.3 cup water 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk

Directions

1. Cut tofu into 3/4-inch-thick slices.
2. Place tofu in a single layer on several layers of paper towels; cover with additional paper towels.
3. Let stand 30 minutes, pressing down occasionally.
4. 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.
5. Add carrot, and remove from heat; let stand 30 minutes.
6. Drain.
7. Remove tofu from paper towels; cut into 3/4-inch cubes.
8. Place tofu in a medium bowl.
9. Combine remaining 1 teaspoon sugar, 1/2 teaspoon garlic, remaining 1/2 teaspoon ginger, soy sauce, and 1 tablespoon oil, stirring with a whisk.
10. Add 1 tablespoon soy sauce mixture to tofu; toss gently.
11. Let stand 15 minutes.
12. Heat a 10-inch cast-iron skillet over high heat for 4 minutes.
13. Add 1 tablespoon sesame oil; swirl to coat.
14. Add rice to pan in a single layer; cook 1 minute (do not stir).
15. Remove from heat; let stand 20 minutes.
16. Heat a large nonstick skillet over medium-high heat.
17. Add 1 teaspoon oil; swirl to coat.
18. Add 1 1/2 teaspoons soy sauce mixture and bean sprouts to pan; saut 1 minute.
19. Remove sprouts from pan; keep warm.
20. Add 1 teaspoon oil to pan; swirl to coat.
21. Add mushrooms to pan; saut 2 minutes. Stir in 1 1/2 teaspoons soy sauce mixture; saut 1 minute.
22. Remove mushrooms from pan; keep warm.
23. Add 2 teaspoons oil to pan; swirl to coat.
24. Add tofu to pan; saut 7 minutes or until golden brown.
25. Remove tofu from pan; keep warm.
26. Add remaining 1 teaspoon oil to pan; swirl to coat.
27. Add remaining 1 teaspoon garlic and remaining 1 tablespoon soy sauce mixture; saut 30 seconds.
28. Add spinach to pan; saut 1 minute or until spinach wilts.
29. 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.
30. Remove from heat.
31. 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.
32. Sprinkle evenly with salt.