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Marinated Tofu with Peanuts and Charred Bean Sprouts

Name: Marinated Tofu with Peanuts and Charred Bean Sprouts
Ingredients: 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)

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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