MARINATED TOFU WITH PEANUTS AND CHARRED BEAN SPROUTS

Marinated Tofu with Peanuts and Charred Bean Sprouts image

Provided by Peter Serpico

Time 50m

Yield Makes 4 servings

Number Of Ingredients 13

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)

Steps:

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.