Marinated Tofu with Peanuts and Charred Bean Sprouts

Ingredients for Marinated Tofu with Peanuts and Charred Bean Sprouts

• 2 400g packages firm tofu, drained, sliced 1/2" thick

• 1 jalapeño, with seeds, thinly sliced

• 120ml 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 spring onions, thinly sliced on a diagonal

• 1/2 cup chopped salted, roasted peanuts

• 1/4 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 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, spring onions, peanuts, and mint. Serve with lime wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.