Shopped with us before?

Nutrition Facts

Instructions

• STEP 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.

  • ¾ cup jasmine rice
  • 1 ½ cup water
  • ¼ tsp salt

• STEP 2

  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.

• STEP 3

  Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

  • 1 lb cremini mushrooms
  • 2 (1 inch) pieces ginger root
  • ½ small bunch green onions (scallions)
  • 1 (5 oz) pkg baby spinach

• STEP 4

  Slice mushrooms and set aside.

• STEP 5

  Preheat a skillet over medium-high heat.

• STEP 6

  Drain and dice tofu into ½-inch cubes.

  • 1 (12 oz) pkg extra firm tofu

• STEP 7

  Once the skillet is hot, add oil and swirl to coat the bottom. Add the tofu and cook, stirring occasionally, until the tofu becomes lightly golden, about 6 minutes.

  • 1 tbsp toasted sesame oil

• STEP 8

  Meanwhile, peel and mince or grate ginger; peel and mince garlic.

  • 2 cloves garlic

• STEP 9

  Add ginger and garlic to the skillet with the tofu; cook, stirring constantly, until fragrant, 30-60 seconds.

• STEP 10

  Add mushrooms, soy sauce, vinegar, and chili-garlic sauce to the skillet; continue to cook, stirring often, until the mushrooms begin to soften, 4-5 minutes.

  • 1 ½ tbsp soy sauce
  • 2 tsp rice vinegar
  • 1 ½ tsp chili-garlic sauce

• STEP 11

  Meanwhile, in a small bowl, make a slurry by whisking water with cornstarch until smooth; set aside.

  • 2 tsp cornstarch
  • 2 tbsp water

• STEP 12

  Trim green onions; cut crosswise into ¼-inch pieces. Add most of the green onions to the skillet (reserve a small amount for garnish).

• STEP 13

  Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

• STEP 14

  Add the cornstarch slurry to the skillet in a steady stream while stirring quickly. Cook, stirring often, until the sauce thickens, 1-2 minutes. Remove from heat.

• STEP 15

  To serve, divide rice and tofu-mushroom mixture between bowls or plates. Garnish with reserved green onions and enjoy!