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1. 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.
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2. Combine 1/3 cup 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 minutes. Drain.
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3. Remove tofu from paper towels; cut into 3/4-inch 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 tablespoon oil, stirring with a whisk. Add 1 Tbsp soy sauce mixture to tofu; toss gently. Let stand 15 minutes.
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4. Heat a 10-inch cast-iron skillet over high heat for 4 minutes. Add 1Tbsp 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.
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5. Heat a large nonstick skillet over medium-high heat. Add 1 tsp oil; swirl to coat. Add 11/2 teaspoons soy sauce mixture and bean sprouts to pan; saute 1 minute. Remove sprouts from pan; keep warm. Add 1 tsp oil to pan; swirl to coat. Add mushrooms to pan; saute 2 minutes. Stir in 11/2 teaspoons soy sauce mixture; saute 1 minute. Remove mushrooms from pan; keep warm. Add 2 tsp oil to pan; swirl to coat. Add tofu to pan; saute 7 minutes 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 tablespoon soy sauce mixture; saute 30 seconds. Add spinach to pan; saute 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.
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6. Place 3/4 cup rice in each of 4 shallow bowls. Top each serving evenly with carrots, sprouts, mushrooms, tofu, & spinach. Top each serving with 1 egg and 1 teaspoon chili paste. Sprinkle evenly with salt.
