Marinated Tofu With Peanuts And Charred Bean Sprouts Recipes

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MARINATED TOFU WITH PEANUTS AND CHARRED BEAN SPROUTS



Marinated Tofu with Peanuts and Charred Bean Sprouts image

"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.

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.

MARINATED TOFU WITH PEANUTS AND CHARRED BEAN SPROUTS



MARINATED TOFU WITH PEANUTS AND CHARRED BEAN SPROUTS image

Yield 4

Number Of Ingredients 13

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
Kosher salt
Steamed white rice (for serving)
6 scallions, thinly sliced on a diagonal
½ cup chopped salted, roasted peanuts
¼ 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 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.

MARINATED TOFU WITH COLD PEANUT NOODLES



Marinated Tofu with Cold Peanut Noodles image

This easy, healthy dish is perfect for quick summer meal. Drain noodles well before coating with sauce.

Provided by Martha Stewart

Categories     Pasta and Grains

Number Of Ingredients 10

1 tablespoon coarse salt
1 eight-ounce package soba or other thin wheat noodles
Coconut Peanut Sauce
1/4 cup soy sauce
1/4 cup mirin (Japanese cooking wine)
2 tablespoons freshly grated ginger
2 packages (12.3 ounces) firm silken tofu
12 radishes, sliced paper thin
8 ounces jicama, peeled, cut into 1-inch-long matchsticks
1 package (3.5 ounces) pea shoots or sprouts

Steps:

  • Bring a large pot of water to a boil, and add salt. Add soba noodles; cook until al dente, 4 to 5 minutes. Drain into a large colander; rinse with cold water until completely cool. Drain well. Transfer noodles to a large bowl; add peanut sauce to coat.
  • Combine soy sauce, mirin, and ginger in a bowl. Cut tofu into 8 pieces; place one on each plate. Drizzle with soy mixture. Divide noodles among plates; top with radishes, jicama, and pea shoots.

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  • 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.

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