Ponzu Tofu and Mushroom Rice Bowls

Name: Ponzu Tofu and Mushroom Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1/2 cup ponzu (vegan, if preferred); 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1/2 cup finely chopped scallions; 3 tablespoons neutral oil, such as safflower or canola; 1 pound firm tofu, cut into 1/2-inch cubes; Kosher salt (such as Diamond Crystal) and pepper; 4 ounces shiitake mushroom caps, sliced 1/4-inch-thick; 4 ounces snow peas; Cooked jasmine rice, for serving; Baby spinach or baby kale, for serving; Chile oil (optional), for serving

By Kay Chun

Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Rating: 4(207)
Notes: Read community notes

This quick, satisfying tofu and mushroom rice bowl uses citrusy ponzu sauce in two ways: first, to infuse the tofu as it cooks, then as a final bright drizzle over the rice. Japanese citrus (usually yuzu or sudachi) imparts tart, tangy flavor that complements and lightens soy sauce. (Some brands of ponzu contain bonito seasoning, which gives the sauce a slightly smoky flavor. Bonito flakes are made from dried and smoked skipjack tuna, and are commonly used to make dashi, a Japanese stock. If following a vegan diet, reach for a fish-free version of ponzu.) Tofu and mushrooms simmer in the zippy garlic and ginger-infused ponzu and absorb all of the aromas, with a final addition of snow peas for fresh crunch. Use any baby green or a mix; spinach, kale and mesclun are all great options.

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Ingredients

Yield:4 servings

½cup ponzu (vegan, if preferred)
1tablespoon minced garlic
1tablespoon minced ginger
½cup finely chopped scallions
3tablespoons neutral oil, such as safflower or canola
1pound firm tofu, cut into ½-inch cubes
Kosher salt (such as Diamond Crystal) and pepper
4ounces shiitake mushroom caps, sliced ¼-inch-thick
4ounces snow peas
Cooked jasmine rice, for serving
Baby spinach or baby kale, for serving
Chile oil (optional), for serving

Ingredient Substitution Guide

Preparation

Step 1
In a small bowl, combine ponzu, garlic, ginger and half the scallions; mix well. Reserve ¼ cup of the sauce.
Step 2
In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high. Add tofu, season with salt and pepper, and cook, turning occasionally, until golden brown all over, about 8 minutes. Using a spatula or slotted spoon, transfer tofu to a large plate.
Step 3
Add the remaining 1 tablespoon oil and the mushrooms to the skillet. Season with salt and pepper and cook, stirring occasionally, until mushrooms start to brown, 2 minutes. Add snow peas, tofu and the remaining ¼ cup ponzu sauce and cook, stirring, until the sauce is absorbed and mixture is well incorporated, 1 to 2 minutes. Season with salt and pepper, then stir in the remaining scallions.
Step 4
Arrange some rice and greens in shallow bowls. Divide the tofu mixture over the rice and drizzle with some of the reserved ponzu sauce, plus some chile oil, if using.

Ratings

4 out of 5

207 user ratings

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Cooking Notes

Maddy11 months ago

Super easy and delicious. Would recommend wiping the pan down after the tofu and cooking the mushrooms dry first before adding more oil. You’ll end up when a better texture at the end! Also skipped the snow peas, because not a snow pea fan.

Ellie10 months ago

Make sure to add the sauce with tofu in step 2! I was confused about when to add the sauce. OK to use less ponzu than the recipe recommends.

Delicious (but instructions missed a step)7 months ago

Easy and delicious but beware - the directions missed a critical step: adding the ponzu sauce! I added a bit at the end of step 2 and most during step 3. I added sesame seeds for a bit of texture and chili oil (because it makes everything better). Yum!

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