Korean-Style Rice Bowl

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2 tablespoons yellow miso

1 tablespoon tomato paste

1 teaspoon chile-garlic paste, plus more for serving


1/4 pound firm tofu, cut into 1/2-inch dice

1 1/2 tablespoons vegetable oil

2 large eggs

1/4 pound snow peas

1 carrot, coarsely shredded

1 large scallion, halved lengthwise and cut into 2-inch lengths

1/2 cup bean sprouts

1 1/2 cups sushi rice, or Japanese short-grain white rice

2 cups water

2 tablespoons toasted sesame seeds

Seasoned or plain nori (Japanese seaweed), cut into 3-inch squares, for serving

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