Ponzu Tofu and Mushroom Rice Bowls

By Kay Chun

Ponzu Tofu and Mushroom Rice Bowls
James Ransom for The New York Times. Food Stylist: Maggie Ruggiero
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4(200)
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
Nutritional analysis per serving (4 servings)

331 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 9 grams polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 28 grams protein; 1179 milligrams sodium

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.

Ratings

4 out of 5
200 user ratings
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Cooking Notes

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.

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.

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!

Kelly

I used sugar snap peas instead of snow peas (delicious) and medium tofu instead of firm (don’t do that), and it came out great. I added the first round of sauce with the tofu and skipped the mushrooms- I think because I didn’t use a firmer tofu it was pretty wet, but the sauce absorbed nicely and the peas added a nice crunch. I would make this again!

Sally

What an easy dish! Fast, too. I followed everyone’s advice and added half of the sauce in step 2. Very flavorful and adding to the regular rotation. A crowd pleaser!

YUZU

didn’t have ponzu sauce so I made my own sauce with yuzu, sesame oil, soy sauce, and honey. then added rest of ingredients.

Alison L.

Made this tonight with cut up zucchini instead of snow peas. The zucchini worked great. I couldn’t get my tofu to turn golden brown and it started to fall apart so I took it out. Don’t think it negatively impacted the taste. I didn’t add ponzu sauce at the end of step two but added it as I added the tofu to the veggie mixture which I think is what is intended. Kept some back for serving. A nice meat free dinner.

Alison L.

Made this tonight with cut up zucchini instead of snow peas. The zucchini worked great. I couldn’t get my tofu to turn golden brown and it started to fall apart so I took it out. Don’t think it negatively impacted the taste. I didn’t add ponzu sauce at the end of step two but added it as I added the tofu to the veggie mixture which I think is what is intended. Kept some back for serving. A nice meat free dinner.

anjuli

So when do you add the 3/4 sauce? Do you leave that in and take out the tofu before adding the mushrooms snowpeas?

CK

Are you supposed to marinate the tofu with the sauce not reserved for step 3?

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!

Laura H

I am adding this to my weeknight meal rotation. Very good! I used frozen stir fry veggies instead of snow peas and it takes a bit longer to cook than the instructions say. But it’s easy enough and tastes great.

Angie Alban

I was confused about when to use the ponzu sauce. The instructions were not clear. But overall, absolutely delicious dish and we scarfed it down! Thank you!

Matt C

I liked all of the ingredients, but I didn't find the directions very intuitive to follow. Everything seemed to take about twice as long as the timing suggested. This also needed some spice added in to balance umami. I replaced the snow peas with frozen peas and it worked nicely.

Jessica

this is a simple to make, simple tasting, healthy recipe for an easy meal with zero “wow” factor. I used bland baby bok choy instead of snap peas: great texture, little flavor. If I made this again, I would try mustard greens to add flavor.

Georgia

Very fresh tasting! A light and healthy dish.

Cooking in Flagstaff

The store was out of snow peas so we used broccoli. My family enjoyed this dish, but it was very salty!!!

Kristina

Pretty easy to make and tasty. The directions are a little confusing on when to first add the sauce (it's step 3). At least it threw me off and when I read "add the remaining..." I thought I missed a step of when to add the first round of sauce.

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