Ponzu-Sesame Tofu & Vegetables over Brown Rice

Ponzu-Sesame Tofu & Vegetables

over Brown Rice

40 MIN
2 Servings
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From the Test Kitchen

For loads of savory flavor in this dish, you’ll sear tofu in fragrant sesame oil until delightfully crisp, then toss it with tender carrots, snow peas, and shishitos coated with a combo of citrusy ponzu, soy-miso sauce, and spicy sambal.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Ponzu-Sesame Tofu & Vegetables over Brown Rice
Title
  • 14 oz Firm Tofu
  • ½ cup Brown Rice
  • 6 oz Carrots
  • 3 oz Shishito Peppers
  • 2 cloves Garlic
  • 2 Scallions
  • 4 oz Snow Peas
  • 1 Tbsp Sesame Oil
  • 1 tsp Black & White Sesame Seeds
  • 3 Tbsps Soy-Miso Sauce
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 Tbsp Sambal Oelek
time-saving
tips & techniques
How To: Peel a Carrot
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Press the tofu
1 Press the tofu

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Drain the tofu. Place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top. Set aside to release the excess liquid at least 10 minutes.

Prepare the remaining ingredients & make the sauce
2 Prepare the remaining ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the soy-miso sauce, ponzu sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Cook the rice
3 Cook the rice

Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare & sear the tofu
4 Prepare & sear the tofu

Meanwhile, transfer the pressed tofu to a cutting board; medium dice. In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the diced tofu in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned on all sides. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

Cook the vegetables & serve your dish
5 Cook the vegetables & serve your dish

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and pepper pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the snow peas, sliced white bottoms of the scallions, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened. Transfer to the bowl of seared tofu; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished tofu and vegetables over the cooked rice. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy! 

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Ponzu-Sesame Tofu & Vegetables

Press the tofu
1 Press the tofu

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Drain the tofu. Place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top. Set aside to release the excess liquid at least 10 minutes.

2 Prepare the remaining ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the soy-miso sauce, ponzu sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Prepare the remaining ingredients & make the sauce
Cook the rice
3 Cook the rice

Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

4 Prepare & sear the tofu

Meanwhile, transfer the pressed tofu to a cutting board; medium dice. In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the diced tofu in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned on all sides. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

Prepare & sear the tofu
Cook the vegetables & serve your dish
5 Cook the vegetables & serve your dish

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and pepper pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the snow peas, sliced white bottoms of the scallions, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened. Transfer to the bowl of seared tofu; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished tofu and vegetables over the cooked rice. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy! 

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