In a small pot, bring 1 cup of water to a boil. In a separate medium pot, bring 2 cups of water and the jasmine rice to a boil. Stir rice, turn the heat to low, cover with a lid and let cook for 15-18 minutes, or until fully cooked. Remove from heat and leave the lid on until serving time.

Rinse, pat dry, and cube tofu into ½" pieces. Mince the garlic. Rinse and quarter the button mushrooms. Rinse and finely mince the chives. Lightly rinse dried mushrooms. In a small bowl, mix the Gojunchang paste and soy sauce. Set aside.

Put dried porcini mushrooms in bowl and cover with the 1 cup boiling water from step 1. Let sit 10 minutes. Heat 1 Tbsp. olive oil in a pan over medium heat. Add button mushrooms and cook until well browned, about 6-10 minutes. Set aside. In a separate dish, mix 2 tsp. of cold water with cornstarch, stirring until it becomes a smooth slurry with the consistency of heavy cream.

Drain the soaked porcini mushrooms in a wire-mesh strainer set over a bowl, reserving all of the soaking water, or remove mushrooms from soaking liquid with a slotted spoon, leaving the soaking water behind. Chop soaked mushrooms into small dice and add to pan with cooked button mushrooms. Warm through for 1-2 minutes, then remove to a plate.

In the same pan you used for the mushrooms, heat 2 Tbsp. olive oil over medium heat. Add garlic and ginger, stirring for a minute or two, until fragrant. Add the cubed tofu and the mixture of Gojuchang paste and soy sauce, and then simmer for another 1-2 minutes. Add reserved mushroom soaking liquid and cornstarch-water slurry and stir for another minute while the sauce bubbles and thickens. Stir in mushrooms. Once cooked, remove from heat and keep warm until ready to serve.

Scoop cooked rice into a shallow bowl. Top with generous portion of Ma Po Tofu. Garnish with minced chives and drizzle with sesame oil to taste.