Korean-Style Rice Bowl
Need a gluten free, dairy free, and vegetarian main course? Korean-Style Rice Bowl could be a super recipe to try. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 430 calories, 13g of protein, and 11g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up bean sprouts, vegetable oil, seasoned, and a few other things to make it today. To use up the tofu you could follow this main course with the Tofu Cheesecake as a dessert.
Instructions
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.