Ponzu Tofu and Mushroom Rice Bowls

By Kay Chun

Published September 25, 2023

  • James Ransom for The New York Times. Food Stylist: Maggie Ruggiero
Media 1 of 1
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5(515)
Comments
Read comments

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

  • ½ cup ponzu (vegan, if preferred)

  • 1 tablespoon minced garlic

  • 1 tablespoon minced ginger

  • ½ cup finely chopped scallions

  • 3 tablespoons neutral oil, such as safflower or canola

  • 1 pound firm tofu, cut into ½-inch cubes

  • Kosher salt (such as Diamond Crystal) and pepper

  • 4 ounces shiitake mushroom caps, sliced ¼-inch-thick

  • 4 ounces snow peas

  • Cooked jasmine rice, for serving

  • Baby spinach or baby kale, for serving

  • Chile oil (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

28 grams carbs; 331 calories; 3 grams monosaturated fat; 9 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 6 grams fiber; 1179 milligrams sodium; 28 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, combine ponzu, garlic, ginger and half the scallions; mix well. Reserve ¼ cup of the sauce.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
515 user ratings
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Comments

Delicious (but instructions missed a step)

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!

Ellie

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.

Maddy

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.

Katherine

Very good. Honestly… even better as leftovers. I know that doesn’t make a lot of sense but the snow peas were still crisp and the tofu had soaked up all the flavor. The ginger was more pronounced. I was dreading it the next day thinking it would be mush but nope. So yum!

Cynthia

This recipe is bussin

Shannon

I doubled the shiitakes, used extra firm tofu, and served over bok choy microgreens. yum!

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