Sesame-Ponzu Tofu & Vegetables

over Rice

40 MIN

4 Servings

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From the Test Kitchen

In tonight’s dish, you’ll sear tofu in savory sesame oil, then toss it with tender carrots, roasted broccoli and shishito peppers, and an umami-rich combination of citrusy ponzu and soy-miso sauce.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian 600 Calories or Less

Nutrition

PER SERVING
Calories

470 Cals (est.)

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fresh

ingredients

14 oz Firm Or Extra Firm Tofu
1 lb Broccoli
¾ lb Carrots
3 oz Shishito Peppers
2 cloves Garlic
2 Scallions
1 Tbsp Sesame Oil
⅓ cup Soy-Miso Sauce
2 Tbsps Vegetarian Ponzu Sauce
1 tsp Black & White Sesame Seeds
¼ tsp Crushed Red Pepper Flakes
1 cup Sushi Rice

step-by-step

instructions

Cook Along

1 Press the tofu

Place an oven rack in the center of the oven, then preheat to 450°F. Drain the tofu, then place on a paper towel-lined work surface. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. 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. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. 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 red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

3 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

4 Roast the broccoli & peppers

Meanwhile, place the broccoli florets and pepper pieces on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

5 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. Wipe out the pan.

6 Cook the carrots & serve your dish

In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 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. Add the roasted vegetables and gently 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!