1 teaspoon chile-garlic paste plus more for serving
2 large eggs
4 servings salt
1 large scallion halved lengthwise cut into 2-inch lengths
4 servings seasoned plain for serving cut into 3-inch squares, (Japanese seaweed)
2 tablespoons sesame seed toasted
1.5 cups japanese short-grain rice white
0.3 pound snow peas
0.3 pound spicy tofu firm cut into 1/2-inch dice
1 tablespoon tomato paste
1.5 tablespoons vegetable oil
2 cups water
2 tablespoons miso yellow
Equipment
bowl
frying pan
aluminum foil
Directions
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 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.
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 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.
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 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.
