Ingredients

1 1/2 cups Short-grain brown rice
1/2 ounce Sliced dried shiitake mushrooms
8 ounces Extra-firm tofu, drained and cut into 3/4-inch cubes
1 tablespoon Finely chopped peeled fresh ginger
4 Garlic cloves, minced
1 Dried red chile, crumbled
1/4 teaspoon Coarse salt
3 ounces Baby spinach (about 4 1/2 cups)
1/2 cup Finely chopped scallions (about 6), white and pale-green parts only
1/4 cup Loosely packed fresh cilantro, finely chopped
2 tablespoons Plus 1 teaspoon low-sodium soy sauce
1 1/2 tablespoons Rice wine vinegar
1 teaspoon Toasted sesame oil

Description

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