Marinated Tofu With Peanuts And Charred Bean Sprouts

• 2 14-ounce packages firm tofu, drained, sliced 1/2" thick
• 1 jalapeno, 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)

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.
2. Whisk jalapeno, soy sauce, brown sugar, and ginger in a small bowl, pour over tofu, and toss to coat. Let sit at least 30 minutes.
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.
4. Spoon tofu over rice and top with charred and raw bean sprouts, scallions, peanuts, and mint. Serve with lime wedges.

firm tofu, soy sauce, light brown sugar, ginger, vegetable oil, bean sprouts, kosher salt, white rice, scallions, peanuts, fresh mint, lime wedges

Taken from www.epicurious.com/recipes/food/views/marinated-tofu-with-peanuts-and-charred-bean-sprouts-51245230 (may not work)