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
Cut tofu into 3/4-inch-thick slices.
Place tofu in a single layer on several layers of paper towels; cover with additional paper towels.
Let stand 30 minutes, pressing down occasionally.
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.
Add carrot, and remove from heat; let stand 30 minutes.
Drain.
Remove tofu from paper towels; cut into 3/4-inch cubes.
Place tofu in a medium bowl.
Combine remaining 1 teaspoon sugar, 1/2 teaspoon garlic, remaining 1/2 teaspoon ginger, soy sauce, and 1 tablespoon oil, stirring with a whisk.
Add 1 tablespoon soy sauce mixture to tofu; toss gently.
Let stand 15 minutes.
Heat a 10-inch cast-iron skillet over high heat for 4 minutes.
Add 1 tablespoon sesame oil; swirl to coat.
Add rice to pan in a single layer; cook 1 minute (do not stir).
Remove from heat; let stand 20 minutes.
Heat a large nonstick skillet over medium-high heat.
Add 1 teaspoon oil; swirl to coat.
Add 1 1/2 teaspoons soy sauce mixture and bean sprouts to pan; saut 1 minute.
Remove sprouts from pan; keep warm.
Add 1 teaspoon oil to pan; swirl to coat.
Add mushrooms to pan; saut 2 minutes. Stir in 1 1/2 teaspoons soy sauce mixture; saut 1 minute.
Remove mushrooms from pan; keep warm.
Add 2 teaspoons oil to pan; swirl to coat.
Add tofu to pan; saut 7 minutes or until golden brown.
Remove tofu from pan; keep warm.
Add remaining 1 teaspoon oil to pan; swirl to coat.
Add spinach to pan; saut 1 minute or until spinach wilts.
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.
Remove from heat.
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.