Marinated Tofu with Peanuts and Charred Bean Sprouts Recipe

Marinated Tofu with Peanuts and Charred Bean Sprouts Recipe

  • 2 14-ounce 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)
  1. 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 3/4″-wide pieces and place in a baking dish.
  2. 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.
  3. 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.
  4. Spoon tofu over rice and top with charred and raw bean sprouts, scallions, peanuts, and mint. Serve with lime wedges.
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