In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Open and drain tofu; press out excess water with paper towels. Halve crosswise; stand upright and halve vertically. Lay flat and cut into ¾-inch cubes. Trim and thinly slice scallions, separating whites from greens.

Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu; cook, undisturbed, until browned on bottom, 2-3 minutes.

Add scallion whites, cabbage, ¼ cup water (⅓ cup for 4 servings), salt, and pepper; cook, stirring, until veggies are slightly softened, 1 minute.

Add spinach, stir-fry sauce, and dashi powder. Cook, stirring frequently, until spinach has wilted and sauce has slightly reduced, 1-3 minutes more.

Turn off heat; stir in 1 TBSP butter (2 TBSP for 4).

Fluff rice with a fork.

Divide rice between plates; top with stir-fry. Garnish with scallion greens, sesame ginger crunch, and crispy fried onions. Serve.