Mapo Tofu Dumplings

Rinse the fermented black beans and finely chop. Peel and mince the garlic. Peel and mince 2 tsp ginger. Mince the scallions. Finely chop the walnuts. Halve the baby bok choy lengthwise. Reserve half of the tofu for another use. Drain the tofu, then pat dry with paper towels.

Add the fermented black beans, minced garlic, minced ginger, minced scallions, chopped walnuts, and red miso paste to a medium bowl. Stir to combine. Crumble the tofu into small pieces into the bowl. Gently toss until the dumpling filling is evenly combined.

Lay the dumpling wrappers on a work surface. Fill a small bowl with cold water. Use a tablespoon to measure out the dumpling filling and place in the center of each wrapper. Dip your finger into the water and wet the rim of the wrapper. Fold the wrappers over the filling and press down to seal, pinching the edge tightly.

Place a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Once hot, add the dumplings and cook until browned and crispy, about 2 to 3 minutes. Flip the dumplings and cook an additional minute. Add ⅓ cup water, reduce heat to medium, and cover. Steam until the dumplings are tender and the water has evaporated, about 3 to 4 minutes. Divide the dumplings between large plates.

Return the skillet to medium-high heat, no need to rinse. Add the halved bok choy cut side down and cook until well browned, about 3 to 5 minutes. Add 2 tbsp water and cover. Steam until fork-tender, about 1 to 3 minutes.

Make a small tear in the top of the precooked brown rice bag and microwave for 1 minute. Divide the brown rice between the plates with the mapo tofu dumplings and seared bok choy. Serve with sweet chile sauce for dipping. Enjoy!