MARINATED TOFU WITH PEANUTS AND CHARRED BEAN SPROUTS RECIPE …
Provided by: Peter Serpico, Serpico, Philadelphia
Total time: 50 minutes
Cook time: 20 minutes
Yield: 4 Servings
|2 14-oz. packages firm tofu, drained, sliced ½” thick|
|1 jalapeño, with seeds, thinly sliced|
|½ cup reduced-sodium soy sauce|
|2 tablespoons light brown sugar|
|2 teaspoons grated peeled ginger|
|2 teaspoons vegetable oil|
|2 cups bean sprouts, divided|
|Steamed white rice (for serving)|
|6 scallions, thinly sliced on a diagonal|
|½ cup chopped salted, roasted peanuts|
|¼ cup fresh mint leaves|
|Lime wedges (for serving)|
- 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.
- 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.