![Basil and Tomato Fried Rice](https://static01.nyt.com/images/2023/08/01/dining/HM-tomato-and-basil-fried-rice/merlin_210026700_8232a93f-3b37-4eba-b072-7a544beaedfc-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Ponzu Tofu and Mushroom Rice Bowls
![Ponzu Tofu and Mushroom Rice Bowls](https://static01.nyt.com/images/2023/09/26/multimedia/kc-tofu-and-mushroom-rice-bowls-cpft/kc-tofu-and-mushroom-rice-bowls-cpft-articleLarge-v2.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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
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.
Private Notes
Cooking Notes
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.
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.
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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