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

  • 1 (5 oz) pkg
    baby spinach
  • 1 lb
    cremini mushrooms
  • 1 (12 oz) pkg
    extra firm tofu
  • 4 cloves
    garlic
  • 4 (1 inch) pieces
    ginger root
  • 1 small bunch
    green onions (scallions)
  • 1 cup
    jasmine rice
  • 1 ½ lb
    lean ground pork
  •  
    chili-garlic sauce
  •  
    cornstarch
  •  
    rice vinegar
  •  
    salt
  •  
    soy sauce
  •  
    toasted sesame oil
  • 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.
    1 cup jasmine rice
    2 cup water
    ¼ tsp salt
  • 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.
  • 3
    Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    1 lb cremini mushrooms
    4 (1 inch) pieces ginger root
    1 small bunch green onions (scallions)
    1 (5 oz) pkg baby spinach
  • 4
    Preheat a large skillet over medium-high heat.
  • 5
    Slice the mushrooms and set aside.
  • 6
    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
    1 ½ lb lean ground pork
  • 7
    Meanwhile, drain and dice tofu into ½-inch cubes; add to the skillet with the pork.
    1 (12 oz) pkg extra firm tofu
  • 8
    Peel and mince or grate ginger; peel and mince garlic.
    4 cloves garlic
  • 9
    Add ginger and garlic to the skillet; cook, stirring constantly, until fragrant, 30-60 seconds.
  • 10
    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
  • 11
    Meanwhile, in a small bowl, make a slurry by whisking water with cornstarch until smooth.
    2 tsp cornstarch
    2 tbsp water
  • 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).
  • 13
    Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful.
  • 14
    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.
  • 15
    To serve, divide rice and tofu-pork mixture between bowls or plates. Garnish with reserved green onions and enjoy!