Marinated Tofu with Peanuts and Charred Bean Sprouts

Marinated Tofu with Peanuts and Charred Bean Sprouts
Marinated Tofu with Peanuts and Charred Bean Sprouts
"At home I cook quick, healthy, and vegetarian," the chef says. Cue this soy-and-ginger-marinated tofu (no cooking required!) that tastes way better than takeout.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Ginger Peanut Tofu Jalapeño Bon Appétit Pennsylvania
  • kosher salt
  • 2 tablespoons light brown sugar
  • 2 teaspoons vegetable oil
  • lime wedges (for serving)
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup fresh mint leaves
  • 2 teaspoons grated peeled ginger
  • 2 14-ounce packages firm tofu, drained, sliced 1/2" thick
  • 1 jalapeã±o, with seeds, thinly sliced
  • 2 cups bean sprouts, divided
  • steamed white rice (for serving)
  • 6 scallions, thinly sliced on a diagonal
  • 1/2 cup chopped salted, roasted peanuts

Preparation 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. 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.calories 400 fat 25 g fiber 6 g Nutritional analysis provided by Bon Appétit

Preparation 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. 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.calories 400 fat 25 g fiber 6 g Nutritional analysis provided by Bon Appétit

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