“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)
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.