Marinated Tofu with Peanuts and Charred Bean Sprouts

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Yield: Servings: 4

Prep Time: active: 20 min total: 50 min


“At home I cook quick, healthy and vegetarian,” says chef Peter Serpico, Serpico, Philadelphia. Cue this soy-and-ginger-marinated tofu (no cooking required!) that tastes way better than takeout.


2 14-oz. packages firm tofu, drained, sliced 1/2″ thick

1 jalapeño, with seeds, thinly sliced

1/2 cup reduced-sodium soy sauce

2 tablespoons light brown sugar

2 teaspoons grated peeled ginger

2 teaspoons vegetable oil

2 cups bean sprouts, divided

Kosher salt

Steamed white rice (for serving)

6 scallions, thinly sliced on a diagonal

1/2 cup chopped salted, roasted peanuts

1/4 cup fresh mint leaves

Lime wedges (for serving)


Place tofu on a baking sheet lined with several layers of paper towels; place several layers of paper towels on top and press gently to squeeze out liquid. Cut tofu into ¾”-wide pieces and place in a baking dish.

Whisk jalapeño, soy sauce, brown sugar, and ginger in a small bowl, pour over tofu, and toss to coat. Let sit at least 30 minutes.

Just before serving, heat oil in a medium skillet over medium-high heat. Add 1 cup bean sprouts and cook, undisturbed, until charred, about 3 minutes; season with salt.

Spoon tofu over rice and top with charred and raw bean sprouts, scallions, peanuts, and mint. Serve with lime wedges.

DO AHEAD: Tofu can be marinated 1 hour ahead.