In a small sauce pot, combine the red rice and 1½ cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, 18 to 20 minutes. While the rice cooks, make the mapo tofu.

• Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
• Grate or peel and finely chop the ginger.
• Thinly slice the cremini mushrooms.
• Drain the tofu on a paper-towel-lined plate, then cut into 1-inch cubes.
• In a small bowl or glass measuring cup, dissolve the cornstarch in 1 cup cold water to form a slurry.
• Trim the root ends from the scallions; thinly slice them.
• Coarsely chop the cilantro.

In a large frying pan or wok over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the garlic, ginger, and as many chiles de arbol as you like, and cook, stirring, until fragrant, about 1 minute. Stir in the mushrooms and black bean-garlic sauce and cook until the mushrooms start to soften, 1 to 2 minutes.

Add the tofu to the mushroom mixture and stir to coat. Pour in the stir-fry sauce and cornstarch slurry and stir to blend. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the liquid is reduced by half, 4 to 5 minutes. Remove from the heat and fold in the scallions and cilantro.

Transfer the red rice to individual bowls. Top with the mapo tofu and serve.

Chef's Tip Don’t worry if the black bean-garlic sauce sticks to the pan in step 3; it will release in step 4 when more liquid is added.