Marinated Tofu with Peanuts and Charred Bean Sprouts
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
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.
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