Soy Sesame Mushroom Spinach Rice Bowl

Ingredients

• 1.5 Cup long-grain white rice, rinsed - 1 1/2 cups (300 g), 300 g equivalent listed in the source text.
• 2.25 Cup water - 2 1/4 cups (540 ml), 540 ml equivalent listed in the source text.
• 14 Ounce extra-firm tofu, drained and cut into 3/4-inch cubes - 14 oz (397 g), 397 g equivalent listed in the source text; cut into 3/4-inch cubes.
• 8 Ounce cremini mushrooms, sliced - 8 oz (227 g), 227 g equivalent listed in the source text.
• 5 Ounce baby spinach - 5 oz (142 g), 142 g equivalent listed in the source text.
• 5 Ounce carrots, peeled and cut into matchsticks - 5 oz (142 g), 142 g equivalent listed in the source text.
• 4 Count green onions, thinly sliced - 4 stalks (about 1/2 cup), About 1/2 cup after thinly slicing.
• 0.25 Cup low-sodium soy sauce - 1/4 cup (60 ml), 60 ml equivalent listed in the source text.
• 2 Tablespoon toasted sesame oil - 2 tbsp (30 ml), 30 ml equivalent listed in the source text.
• 1.5 Tablespoon neutral vegetable oil - 1 1/2 tbsp (22 ml), 22 ml equivalent listed in the source text.
• 3 Count garlic, minced - 3 cloves (about 1 tbsp), About 1 tbsp after mincing.
• 1 Tablespoon brown sugar - 1 tbsp (12 g), 12 g equivalent listed in the source text.

Instructions

1. Prep rice, tofu, vegetables, and sauce

   1. *Rinse the white rice* until the water runs mostly clear, then *pat the tofu very dry* and cut it into cubes. Slice the mushrooms and green onions, cut the carrots into matchsticks, mince the garlic, and whisk the soy sauce, sesame oil, brown sugar, and garlic together.

2. Cook the rice

   2. Combine the *rinsed rice* and water in the saucepan. *Bring to a boil*, cover, reduce heat to low, cook for *15 minutes*, then rest covered for *5 minutes* and fluff.

3. Brown the tofu

   3. Heat the vegetable oil in the skillet over *medium-high heat*. Add the tofu in a single layer and cook, turning occasionally, until *golden on most sides*, about *8 to 10 minutes*; transfer to a plate.

4. Cook the vegetables

   4. Add the mushrooms and carrots to the same skillet. *Cook, stirring often*, until the mushrooms are *lightly browned* and the carrots are *crisp-tender*, about 5 to 6 minutes.

5. Finish tofu and vegetables

   5. Return the tofu to the skillet and add the spinach, sauce, and half of the green onions. *Toss gently* until the *baby spinach wilts* and the sauce *lightly coats everything*, about *1 to 2 minutes*.

6. Assemble and garnish

   6. Divide the *fluffy white rice* among bowls. Spoon the *soy sesame tofu and vegetables* over the rice and finish with the remaining green onions.