Mapo Tofu

Add the rice and 3 cups water to a medium saucepan and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 15 minutes. Turn off heat and leave covered for 10 minutes; fluff rice with a fork. Meanwhile, rinse and chop the scallions, keeping the greens and whites separate. Peel the ginger. Grate or finely mince the ginger and garlic.

Drain the tofu and cut the block into into ½-inch cubes. Set tofu aside. Rinse the bok choy and trim off the ends. Discard ends. Cut all of the bok choy in half lengthwise. Set bok choy aside.

Place a medium pot over medium-high heat and add 2 tbsp oil. Add the garlic, ginger, and scallion whites and cook until fragrant and slightly caramelized, about 1 to 2 minutes. Add the bean paste, rice wine vinegar, tamari, and half of the sambal. Reduce heat to low and cook for 1 to 2 minutes.

In a small bowl, whisk together the cornstarch with 1 1/2 cups cold water. Add the tofu to the pot with the aromatics and cook, stirring occasionally, about 3 minutes. Add the cornstarch slurry and bring the sauce to a boil. Cook until the sauce starts to thicken, about 3 to 5 minutes. Season with salt and pepper.

When the rice is nearly done cooking, open the pot and lay the baby bok choy on top of the rice inside. Cover, and steam for another 3 to 4 minutes, until the bok choy is bright green and tender.

Add the peas to the mapo tofu and remove from the heat. Season to taste with salt and pepper. Divide the rice between your bowls and top with the mapo tofu, bok choy, and scallion greens. Enjoy!