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Ingredients
  • 8 ounces extra-firm tofu, drained
  • ⅓ cup water
  • ¼ cup apple cider vinegar
  • 2 teaspoons sugar, divided
  • 2 teaspoons minced garlic, divided
  • 1 teaspoon minced peeled fresh ginger, divided
  • ¼ teaspoon crushed red pepper
  • 1 cup julienne-cut carrot
  • 2 tablespoons lower-sodium soy sauce
  • 3 tablespoons plus 2 teaspoons dark sesame oil, divided
  • 3 cups hot cooked short-grain rice
  • 1 cup fresh bean sprouts
  • 1 (5-ounce) package sliced shiitake mushroom caps
  • 1 (9-ounce) package fresh baby spinach
  • 1 teaspoon unsalted butter
  • 4 large eggs
  • 4 teaspoons gochujang (Korean chili paste, such as Annie Chun's)
  • ¼ teaspoon kosher salt
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