"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.
Tofu can be marinated 1 hour ahead.
Recipe information
Total Time
50 Minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Spoon tofu over rice and top with charred and raw bean sprouts, scallions, peanuts, and mint. Serve with lime wedges.
Nutrition Per Serving
Recipe notes
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