Korean Tofu and Egg Bowl

Step 1

Press the 14 oz tofu with paper towels for 5 minutes, then cut into 1/2-inch cubes. Heat 1 tbsp oil in a skillet over medium-high heat.

Step 2

Add tofu cubes in a single layer; cook until golden and crispy on all sides, about 8 minutes. Stir in 2 tbsp soy sauce and cook 1 minute more.

Step 3

Meanwhile, slice the cucumber and carrot into thin matchsticks. In a separate pan, fry the 2 eggs sunny-side up until whites are set but yolks are runny, about 3 minutes.

Step 4

Divide the 2 cups cooked rice between two bowls. Top with crispy tofu, cucumber, carrot, and a fried egg each. Sprinkle with sesame seeds and sliced green onions if you have them.