Ponzu Tofu and Mushroom Rice Bowls
from New York Times Cooking
Vegan Vegetarian
- 0.500 Cup Scallions (Wiki) Explore
- 0.500 Cup Ponzu (Wiki) Explore
- 1.000 Pound Firm tofu (Wiki) Explore
- 1.000 Tablespoon Garlic (Wiki) Explore
- 1.000 Tablespoon Ginger (Wiki) Explore
- 3.000 Tablespoon Neutral oil (Wiki) Explore
- 4.000 Ounce Shiitake mushroom caps
- 4.000 Ounce Snow peas (Wiki) Explore
- Baby spinach or baby kale
- Chile oil (Optional) (Wiki) Explore
- Jasmine rice (Wiki) Explore
- Kosher salt and pepper (Wiki) Explore