Healthy One-Pan Mala Dry Pot

Bring 6 cups cold water to a boil in a large skillet over high heat. Add the bok choy and 1/2 teaspoon salt. Bring back to a boil and cook until the bok choy is just tender, about 2 minutes. Use tongs to remove the bok choy from the water (leave the water in the skillet) and place it in a colander set over a larger bowl. Set aside.

Carefully place the tofu slices into the same boiling water and cook for 2 minutes. Drain the tofu into the colander with the bok choy and set aside to drain. Carefully discard the blanching water. Wipe the skillet dry.

Heat the same large skillet over low heat and add the oil, spicy bean sauce, Sichuan pepper powder, cumin and five-spice powder. Cook until the mixture is fragrant and the oil sizzles, about 1 minute. Add the garlic and ginger and stir-fry until fragrant, about 1 minute. Increase the heat to medium, add the frozen beef and stir-fry, breaking apart the rolls as they defrost. Cook until the rolls are half cooked through, about 4 minutes. Add the mushrooms, tomatoes and 1/4 teaspoon salt. Cover the skillet and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes. Add the bok choy, tofu and chili crisp and toss until coated. Cover and cook until the tofu is heated through, about 2 minutes.

Divide the rice and the mala dry pot among 4 plates and garnish each with cilantro.