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Marinated Tofu with Peanuts and Charred Bean Sprouts

Marinated Tofu with Peanuts and Charred Bean Sprouts

“At home I cook quick, healthy and vegetarian,” says chef Peter Serpico, Serpico, Philadelphia. Cue this soy-and-ginger-marinated tofu (no cooking required!) that tastes way better than takeout.


  • 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
  • Lime wedges (for serving)

Recipe 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 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.

Recipe by Peter Serpico, Serpico, Philadelphia,Photos by Christina Holmes

Nutritional Content

Calories (kcal) 400 Fat (g) 25 Saturated Fat (g) 4 Cholesterol (mg) 0 Carbohydrates (g) 19 Dietary Fiber (g) 6 Total Sugars (g) 8 Protein (g) 33 Sodium (mg) 1560Reviews Section

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