Spicy Mapo Tofu

Ingredients

• Spinach

  Raw

  142g

• Mushrooms

  Shiitake, raw

  450g

• Tofu

  Raw, firm, prepared with calcium sulfate

  350g

• Garlic

  Raw

  4 clove or 12g

• Ginger root

  Raw

  2 tbsp or 12g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Rice

  Brown, Instant - Safeway

  1 cup dry or 200g

• Ground pork

  Fresh, raw

  680g

• Garlic

  Raw

  1 tbsp or 9g

• Cornstarch

  2 tbsp or 15g

• Rice wine vinegar

  4 tbsp or 60g

• Salt

  Table

  1 dash or 0.4g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and salt; bring the mixture to a boil over high heat. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes. Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.) 0.45 kg cremini mushrooms 4 (2 ½ cm) pieces ginger root 1 small bunch green onions (scallions) 1 (142 g) pkg baby spinach Preheat a large skillet over medium-high heat. Slice the mushrooms and set aside. Once the skillet is hot, add oil and swirl to coat the bottom. Add ground pork and cook, breaking the meat apart with a spoon, until the pork begins to brown, 4-5 minutes. 1 tsp toasted sesame oil 0.68 kg lean ground pork Meanwhile, drain and dice tofu into ½-inch cubes; add to the skillet with the pork. 1 (340 g) pkg extra firm tofu Peel and mince or grate ginger; peel and mince garlic. 4 cloves garlic Add ginger and garlic to the skillet; cook, stirring constantly, until fragrant, 30-60 seconds. Add mushrooms, soy sauce, vinegar, and chili-garlic sauce to the skillet; continue to cook, stirring often, until the mushrooms begin to soften, 5-6 minutes. 3 tbsp soy sauce 4 tsp rice vinegar 1 tbsp chili-garlic sauce Meanwhile, in a small bowl, make a slurry by whisking water with cornstarch until smooth. 2 tsp cornstarch 2 tbsp water Trim green onions; cut crosswise into ¼-inch pieces. Add most of the green onions to the skillet (reserve a small amount for garnish). Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Add the cornstarch slurry to the skillet in a steady stream while stirring quickly. Cook, stirring often, until the sauce thickens, about 2 minutes. Remove from heat. To serve, divide rice and tofu-pork mixture between bowls or plates. Garnish with reserved green onions and enjoy!

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