Marinated Tofu with Peanuts and Charred Bean Sprouts
A flavorful Asian-inspired dish featuring firm tofu marinated in a spicy soy-ginger sauce, served with a mix of charred and fresh bean sprouts, crunchy peanuts, and fresh herbs over steamed rice.
Ingredients
- •2 packages firm tofu
- •1 whole jalapeño
- •½ cup reduced-sodium soy sauce
- •2 tablespoons light brown sugar
- •2 teaspoons grated peeled ginger
- •2 teaspoons vegetable oil
- •2 cups bean sprouts
- •1 pinch Kosher salt
- •2 cups steamed white rice
- •6 whole scallions
- •½ cup chopped salted roasted peanuts
- •¼ cup fresh mint leaves
- •1 whole lime
Cooking Instructions
- 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.
10 min
- 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.
30 min
- 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.
3 min
- 4.
Spoon tofu over rice and top with charred and raw bean sprouts, scallions, peanuts, and mint. Serve with lime wedges.
5 min
