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["1. Cut tofu into 3/4""thick slices. Place tofu in single layer on several layers of paper towels; cover with additional paper towels. Let stand 30 min, pressing down occasionally.", "2. Combine 1/3 C water, vinegar, 1 tsp sugar, 1/2 tsp garlic, 1/2 tsp ginger, and crushed red pepper in a small saucepan. Bring to a boil. Add carrot, and remove from heat; let stand 30 min. Drain.", "3. Remove tofu from paper towels; cut into 3/4"" cubes. Place tofu in a medium bowl. Combine remaining 1 tsp sugar, 1/2 tsp garlic, remaining 1/2 tsp ginger, soy sauce, and 1 T oil, stirring with whisk. Add 1 T soy sauce mixture to tofu; toss gently. Let stand 15 min.", "4. Heat a 10"" cast-iron skillet over high heat for 4 mins. Add 1 T sesame oil; swirl to coat. Add rice to pan in a single layer; cook 1 min (do not stir). Remove from heat; let stand 20 min.", "5. Heat a large nonstick skillet over medium-high heat. Add 1 tspn oil; swirl to coat. Add 1 1/2 tsp soy sauce mixture and bean sprouts to pan; saute 1 min. Remove sprouts from pan; keep warm. Add 1 tsp oil to pan; swirl to coat. Add mushrooms to pan; saute 2 min. Stir in 1 1/2 tsp soy sauce mixture; saute 1 min. Remove mushrooms from pan; keep warm. Add 2 tsp oil to pan; swirl to coat. Add tofu to pan; saute 7 min or until golden brown. Remove tofu from pan; keep warm. Add remaining 1 tsp oil to pan; swirl to coat. Add remaining 1 tsp garlic and remaining 1 Tsoy sauce mixture; saute 30 seconds. Add spinach to pan; saute 1 min or until spinach wilts. Remove spinach from pan; keep warm. Reduce heat to med Melt butter in pan. Crack eggs into pan; cook 4 min or until whites are set. Remove from heat.", "6. Place 3/4 C rice in 4 shallow bowls. Top serving evenly with carrots, sprouts, shrooms, tofu, and spinach. Top each serving with 1 egg and 1 tsp chili paste. Sprinkle evenly with salt."]
