Korean-Style Rice Bowl with Tofu

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Korean-Style Rice Bowl with Tofu - 9 pts

2 tablespoons yellow miso

1 tablespoon tomato paste

1 teaspoon chile-garlic paste, plus more for serving

Salt

1/4 pound firm tofu, cut into 1/2-inch dice

1 1/2 tablespoons vegetable oil

2 large eggs

1/4 pound snow peas

1 carrot, coarsely shredded

1 large scallion, halved lengthwise and cut into 2-inch lengths

1/2 cup bean sprouts

1 1/2 cups sushi rice, or Japanese short-grain white rice

2 cups water

2 tablespoons toasted sesame seeds

Seasoned or plain nori (Japanese seaweed), cut into 3-inch squares,

for serving

 

 

 

 

 

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.

 

Yield: 4 servings

Calories: 461 kcal|Carbohydrates: 69 g|Dietary Fiber: 5 g|Fat: 13

g|Protein: 15 g|Sugars: 4 g

 

 

Source: Food & Wine

Formatted by Chupa Babi in MC: 02.08.07

 

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