Spicy Mapo Tofu with Ground Pork, Mushrooms, Spinach & Green Onion

Directions

1. Rinse the rice in cold water using a colander, then drain and transfer to a small saucepan. Add water and a pinch of salt, bring to a boil.
2. Once boiling, cover the pot and lower the heat to a simmer until the water is absorbed, about 15 minutes. Remove from heat and let stand, still covered, for 5 minutes.
3. Rinse and dry the spinach and mushrooms; chop the green onions, reserving a small portion for garnish.
4. Heat a nonstick skillet over medium-high heat and add a thin layer of oil to coat the bottom.
5. Add the ground pork to the skillet, breaking it apart as it cooks until it starts to brown, about 3–4 minutes.
6. Dice the tofu into ½-inch pieces and stir it into the skillet with the pork, cooking until the tofu is warmed through.
7. Peel and mince the ginger and garlic, then add them to the skillet and cook until fragrant, 30–60 seconds.
8. Toss in the mushrooms, then pour in soy sauce, rice vinegar, and chili-garlic sauce. Cook, stirring often, until the mushrooms soften, about 4–5 minutes.
9. In a small bowl, whisk water with cornstarch to make a smooth slurry. Add the green onions to the skillet, then gradually stir in the slurry while cooking until the sauce thickens, 1–2 minutes.
10. Stir in the spinach in batches, letting each handful soften before adding the next. Remove from heat, taste and adjust if needed, then serve over the rice and garnish with the reserved green onions.