Tangy Ginger Tofu & Green Bean Bowls

🥘 Ingredients

• black pepper
• butter
  1 tbsp
• cooking oil
  2 tbsp
• green beans
  6 oz
• ponzu sauce
  2 tbsp
• rice wine vinegar
  1 tbsp
• salt
• spicy mayo
  1 pack
• sriracha
  1 tsp
• sugar
  ¼ tsp
• tofu
  14 oz
• umami ginger sauce
  1 pack
• water
  2 tbsp, 1¼ cup
• white rice
  1 c
• wonton strips
  1 pack

🍳 Cookware

• small bowl
• large pan

1. 

   1

   In a small pot, combine white rice , water , and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until tender ⏱️ 15 minutes .

   white rice: 1 c, water: 1¼ cup, salt
2. 

   2

   While rice cooks, wash and dry produce.
3. 

   3

   In a small bowl , combine ponzu sauce , umami ginger sauce , rice wine vinegar , water , and sugar . Stir until combined.

   ponzu sauce: 2 tbsp, umami ginger sauce: 1 pack, rice wine vinegar: 1 tbsp, water: 2 tbsp, sugar: ¼ tsp
4. 

   4

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add tofu ; season with salt and black pepper . Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom ⏱️ 3 minutes .

   cooking oil: 2 tbsp, tofu: 14 oz, salt, black pepper
5. 

   5

   Stir ponzu mixture into pan with tofu and green beans . Cook, stirring often, until slightly thickened ⏱️ 1 minute .

   green beans: 6 oz
6. 

   6

   Fluff white rice with a fork; stir in butter . Divide between bowls and top with tofu mixture, spicy mayo , wonton strips , and sriracha .

   white rice, butter: 1 tbsp, spicy mayo: 1 pack, wonton strips: 1 pack, sriracha: 1 tsp