Ponzu Tofu and Mushroom Rice Bowls

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.