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Marinated Tofu with Peanuts and Charred Bean Sprouts

by Peter Serpico
Yield: 4 ServingsTotal: Total: 50 minutes
Source: http://www.bonappetit.com/recipe/marinated-tofu-with-peanuts-and-charred-bean-sprouts

Ingredients

You have 1 of 13
produce
  • ○lime wedges(for serving)
  • ○1jalapeño(with seeds, thinly sliced)
  • ○2 teaspoonsginger(grated peeled)
  • ○2 cupsbean sprouts(divided)
  • ○6scallions(thinly sliced on a diagonal)
  • ○1/4 cupmint leaves(fresh)
protein
  • ○2 14-oz. packagestofu(drained, sliced ½” thick)
  • ○1/2 cuppeanuts(chopped salted, roasted)
grain
  • ○steamed white rice(for serving)
pantry staple
  • ○2 teaspoonsvegetable oil
  • ○2 tablespoonslight brown sugar
  • ○kosher salt
  • ✓1/2 cupsoy sauce(reduced-sodium)

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 ¾”-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.
  5. Tofu can be marinated 1 hour ahead.

My notes

Tofu can be marinated 1 hour ahead.