Marinated Tofu with Peanuts and Charred Bean Sprouts

Bon Appétit  | September 2014

Peter Serpico, Serpico, Philadelphia

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photo by Christina Holmes

yield
Makes 4 servings

active time
20 Minutes

total time
50 Minutes

"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.

Ingredients

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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

my notes

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