Name: Mapo-Style Silken Tofu Breakfast Bowl with Sautéed Spinach over Brown Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Sichuan-inspired (Chinese)
Ingredients: 150 g Short-grain brown rice (dry); 375 ml Water for rice; 300 g Silken tofu (soft), cut into 2 cm cubes; 120 g Baby spinach; 1 tsp Ground Szechuan pepper & chili-bean blend (mild); 2 medium (≈30 g) Thinly sliced scallions (for scallion oil and garnish); 1 tbsp + 2 tsp total (≈24 ml) Neutral oil (vegetable, canola, or grapeseed) - for scallion oil + cooking; 2 tsp Soy sauce; 1 tsp Sesame oil; 1 clove (≈3 g) Garlic, finely minced; 1/2 inch (≈5 g) Fresh ginger, finely minced; 1/2 tsp (≈1.5 g) Cornstarch (optional, for gentle thickening); 1 tbsp Cold water (for cornstarch slurry); 1/4 tsp Sugar (optional, to balance heat); 60 ml Vegetable stock or water (for sauce)

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