Savory Tofu Rice Bowl with Spinach and Mushrooms

1Rinse the jasmine rice (1 cup) under cold water (1 tablespoon) until the water (1 tablespoon) runs clear. In a medium saucepan, combine the rinsed rice and vegetable broth (2 cups). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2While the rice is cooking, prepare the tofu. Cut the pressed tofu into bite-sized cubes. In a large skillet, heat the sesame oil (1 tablespoon) over medium heat. Add the tofu cubes and cook for about 5-7 minutes, turning occasionally, until golden brown on all sides.

3Add the minced garlic (2 cloves) and grated ginger (1 teaspoon) to the skillet with the tofu, stirring for about 1 minute until fragrant. Then, add the sliced mushrooms (1 cup) and cook for another 5 minutes until they are tender and browned.

4Stir in the chopped spinach and soy sauce (2 tablespoons), cooking until the spinach wilts, about 2-3 minutes. In a small bowl, mix the cornstarch (1 tablespoon) and water (1 tablespoon) to create a slurry, then add it to the skillet to thicken the sauce. Cook for an additional 2 minutes, stirring to combine everything well. Season with salt and pepper to taste.

5To serve, spoon the cooked jasmine rice (1 cup) into bowls, top with the tofu, spinach, and mushroom mixture. Garnish with sesame seeds.