Brown Rice Bowl with Soy Sauce Marinated Tofu and a Fried Egg
Dana Treat Original
Serves 3-4

For the Tofu
10 oz. extra firm tofu, cut into 1-inch cubes
1 red bell pepper, cored, seeded and cut into 1-inch squares
3 tbsp. tamari, or other soy sauce, divided
1 tbsp. sesame oil, plus more for frying the eggs
2 tbsp. dry sherry
1-2 tbsp. kecap manis

For the rice
1 cup short-grain brown rice
2 tbsp. sesame seeds
2-inch piece fresh ginger, peeled and grated
Bunch of scallions, thinly sliced
1 small avocado, cut into ½-inch chunks
3-4 eggs
Sweet chili sauce (such as Sambal Olek)

Make the tofu
In a medium baking dish, whisk together 2 tablespoons of the tamari, sesame oil, sherry, and kecap manis.  Add the tofu and the red bell pepper and gently stir to coat all the pieces with the marinade.  Allow to sit for at least half an hour and up to 8 hours.  Cover and refrigerate if longer than 1 hour.

Preheat the oven to 400ºF.  Place the baking dish in the oven and bake, stirring occasionally, until almost all the marinade has been absorbed, about 40 minutes.  Set aside.

Make the rice
Bring a large pot of salted water to a boil.  Add the rice and cook, keeping at a boil, until tender but with a slight bite, about 35 minutes.  Taste often to make sure you don’t overcook it.  Drain and allow to cool just slightly.  In a bowl, combine the cooked rice with the remaining 1 tablespoon of tamari, the sesame seeds, grated ginger, the white and pale green part of the scallions, and the avocado.  Use a rubber spatula to stir so that it doesn’t become too mushy.

Heat a couple of tablespoons of sesame oil in a non-stick skillet over medium heat.  Carefully break the eggs into the skillet, trying to make sure they don’t touch one another.  Turn the heat to medium-low and cover.  Cook until the whites of the egg are set but the yolk is still soft, about 5 minutes.  Use a spatula to remove the eggs to a paper towel-lined plate.

Finish the dish
Place a portion of rice in a bowl.  Top with pieces of the tofu and red pepper.  Lay a fried egg on top.  Garnish with the dark part of the scallions, chili paste, and more tamari to taste.