iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Lamb Chops with Everything-Bagel Yogurt and Chickpeas

Ingredients:
7 tablespoons olive oil, divided
2 1/2 teaspoons poppy seeds
2 1/2 teaspoons sesame seeds
2 teaspoons dried minced garlic
2 teaspoons dried minced onion
1 teaspoon coarse salt
8 1-inch-thick lamb rib or loin chops (about 1 1/2 pounds)
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup chopped yellow onion
1/2 pound carrots, peeled, cut into 1/4-inch-thick slices on a bias
2 garlic cloves, minced
2 teaspoons to 2 tablespoons harissa paste (depending on heat and saltiness)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/3 cup low-sodium chicken broth
1 15-ounce can chickpeas, rinsed and drained
1 15-ounce can diced tomatoes
1 tablespoon vegetable oil, such as grapeseed
3/4 cup plain Greek yogurt (full-fat or low-fat)
2 teaspoons lemon juice
2 tablespoons chopped parsley

Instructions:
In a small skillet, warm 6 tablespoons olive oil, poppy seeds, sesame seeds, dried garlic, dried onion, and coarse salt over medium-low heat until the spices just start to sizzle and turn very light brown, about 2 minutes. Quickly pour into a heat-safe bowl and allow to cool completely.
Season the lamb chops with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; set aside.
In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onion and 1/4 teaspoon kosher salt and sauté until soft, 2 to 3 minutes. Add carrots and sauté until softened and starting to brown, about 6 minutes. Add garlic, 2 teaspoons harissa, cumin, and paprika and cook, stirring, until fragrant, 30 seconds to 1 minute more. Add broth and scrape up brown bits from bottom of pan. Stir in chickpeas, tomatoes, remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Bring to a boil, reduce to a simmer, and cook until thickened, about 5 minutes. Taste and adjust seasoning, adding more harissa if desired.
In a large skillet (preferably cast iron) over high heat, heat vegetable oil. Sear chops, working in batches if necessary, 3 minutes per side, until the internal temperature reaches 125°F for medium rare.
Mix yogurt with lemon juice. Gently fold in 1 tablespoon everything-bagel-spiced olive oil.
To serve, spoon the chickpea mixture onto the plate. Top each chop with a dollop of yogurt. Finish with an additional drizzle of the spiced oil. Sprinkle with parsley and serve.
Ranch Dip with Vegetables

Ingredients:
3/4 cup sour cream
1/2 cup mayonnaise
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
4 carrots, cut into sticks
6 celery ribs, cut into sticks
1 seedless cucumber (usually plastic-wrapped), cut into sticks
1 small jicama, peeled, halved lengthwise, and cut into sticks
1 1/2 cups grape or cherry tomatoes (9 oz)

Instructions:
Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).
Serve dip with vegetables.
Chicken Soup

Ingredients:
1 pound chicken parts
2 stalks celery, including leafy tops, cut into 3-inch pieces
1 whole chicken, thoroughly rinsed
Salt to rub inside chicken
1 large whole onion, unpeeled (find one with a firm, golden-brown peel)
1 large whole carrot, peeled
1 medium whole parsnip, peeled
2 teaspoons salt
1/4 teaspoon pepper
1 bunch of dill, cleaned and tied with a string
Optional additions: Cooked egg noodles
rice
kasha
or matzo balls

Instructions:
Pour 12 cups of cold water into a large stockpot, and throw in the chicken parts and celery. Bring to a boil. While water is heating, rub the inside of the whole chicken with salt.
Add the chicken to the pot, cover, reduce heat, and simmer for 30 minutes. Test chicken with a fork to see if it's tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot.
Add onion, carrot, parsnip, salt, and pepper. Let soup simmer for 1 hour and 15 minutes.
When chicken cools, remove skin and bones and cut into bite-sized pieces. You can add it to the soup, just before serving, or save it for chicken salad.
Strain the soup, and discard everything solid except for the carrot.
Drop in the dill for a minute before serving and remove. Add salt and pepper to taste. Slice carrot and toss into soup. Also add the chicken pieces if desired. Add cooked noodles, rice, kasha, or matzo balls, if using.
Lattice-Topped Strawberry-Rhubarb Pie

Ingredients:
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
1 teaspoon water

Instructions:
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.
Blueberry Lemon Cream Tarts

Ingredients:
1 cup graham cracker crumbs
1 1/2 tablespoons granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
2 tablespoons packed light brown sugar
1/4 cup sour cream
1/4 teaspoon vanilla
4 oz cream cheese, softened
1/2 teaspoon finely grated fresh lemon zest
1 1/3 cups blueberries (6 ounces)
Confectioners sugar for dusting
Special equipment: 4 (3 3/4-inch) nonstick fluted tart pans or 4 (8-ounces) ramekins

Instructions:
Preheat oven to 350°F with a baking sheet on middle rack.
Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. (If using ramekins, press mixture 3/4 inch up sides.)
Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will need to cool an additional 5 minutes in refrigerator.) Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate. (If using ramekins, leave crusts in ramekins.)
While crusts cool, whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. Beat cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well.
Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioners sugar.
Filipino-Style Chicken Adobo

Ingredients:
1/2 cup cider vinegar
1/4 cup soy sauce
1 tablespoon minced garlic
2 Turkish bay leaves or 1 California
4 whole chicken legs (2 1/2 lb), cut into drumsticks and thighs
Accompaniment: cooked rice

Instructions:
Stir together vinegar, soy sauce, garlic, bay leaves, and 1/2 teaspoon black pepper in a bowl, then pour into a sealable plastic bag. Add chicken and seal bag, pressing out air. Turn to coat thoroughly, then put bag in a baking pan and marinate chicken, chilled, turning occasionally, 2 hours.
Let chicken stand at room temperature 45 minutes.
Preheat oven to 425°F.
Arrange chicken, skin sides up, in 1 layer in a 13- by 9- by 2-inch metal baking pan and pour marinade over it. Bake in middle of oven until cooked through, 30 to 35 minutes. Transfer chicken, skin sides up, to a broiler pan. Pour marinade into a small saucepan and skim fat.
Preheat broiler.
Broil chicken about 4 inches from heat until skin is golden and crisp, 2 to 3 minutes. While chicken is broiling, bring marinade to a boil and discard bay leaves. Serve chicken with sauce.
Roasted Potato Bread

Ingredients:
Nonstick vegetable oil spray
1 teaspoon (3 g) active dry yeast
1/3 cup (80 g) potato flour
3 1/2 cups (500 g) all-purpose flour, plus more
1 cup (180 g) buttermilk
2 tablespoons plus 1 teaspoon (25 g) distilled white or apple cider vinegar
2 tablespoons (20 g) kosher salt
7 tablespoons (100 g) unsalted butter, room temperature, cut into 6 pieces
Milk (for brushing)

Instructions:
Lightly coat an 8 1/2" x 4 1/2" loaf pan with nonstick spray. Place 3/4 cup (160 g) cold water in the bowl of a stand mixer; sprinkle with yeast and let sit until creamy, about 5 minutes.
Meanwhile, whisk potato flour and 3 1/2 cups (500 g) all-purpose flour in a medium bowl to remove lumps. Add flours and buttermilk to yeast mixture and mix on low speed with dough hook, increasing speed to medium as dough stiffens and comes together, about 5 minutes.
Turn out dough onto a clean surface and knead until a smooth ball forms. Transfer to a large bowl and let sit 15 minutes to relax.
Pull apart dough into several pieces and return to stand-mixer bowl. Add vinegar and salt and mix on low speed with dough hook until dough is smooth, stretchy, and no longer sticky, 5–8 minutes.
With motor running, add butter 2 pieces at a time, scraping down sides of bowl as needed and mixing until incorporated before adding more, about 4 minutes between additions. Increase speed to medium and mix until dough starts to come away from sides of bowl and forms a ball, about 5 minutes longer.
Transfer dough to a lightly floured bowl and cover with plastic wrap. Let sit at room temperature 30 minutes to relax.
Turn out dough onto a lightly floured surface. Stretch an edge up and over to the opposite side of dough. Repeat 3 times, working your way around dough. Flip dough over, return to bowl, and cover with plastic wrap. Chill until doubled in size, 18–24 hours.
Turn out dough onto a lightly floured surface and gently pat out larger air bubbles with floured hands. Fold sides of dough inward to make a 7"-long rectangle. Pat and tuck dough into a rough cylinder and place, seam side down, into prepared pan. (Make sure seam is dead center; it will help keep finished loaf from being lopsided and prevent it from splitting.)
Let dough rise until outside edges have risen just above pan, 4–6 hours.
Heat oven to 500°. Brush dough with milk. Using a wooden skewer or toothpick, very gently prick loaf 8–10 times evenly across surface, popping any larger bubbles. Place pan in oven and reduce oven temperature to 425°. Bake until bread is deep golden brown, 50–60 minutes. Remove pan from oven, gently ease bread from pan and return to oven, placing directly on rack. Bake until sides are firm but not hard, 10–15 minutes longer.
Transfer bread to a wire rack and let cool completely before slicing (this may prove impossible, but try).
Rice Pudding with Fresh Pears and Honey

Ingredients:
1 cup bomba or arborio rice
1/4 teaspoon kosher salt
5 cups whole milk
1/2 cup sugar
1/2 teaspoon orange-flower water
1 pear, sliced
1/3 cup chopped unsalted, roasted pistachios
Honey (for serving)

Instructions:
Bring rice, salt, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, partially cover, and simmer until water is almost completely absorbed, 6–8 minutes.
Add milk, return to a simmer, and cook, stirring occasionally, until rice is tender and milk is thickened, 30–35 minutes. Add sugar and orange-flower water and cook, stirring, until sugar is dissolved, about 1 minute longer. Let cool slightly.
Serve rice pudding topped with sliced pear and chopped pistachios and drizzled with honey.
Thai Celery Salad with Peanuts

Ingredients:
3 tablespoons vegetable oil, 2 tablespoons fresh lime juice, 2 teaspoons fish sauce, 6 celery stalks, thinly sliced on a diagonal, 3 thinly sliced scallions, 1 thinly sliced red chile, such as Fresno, 1 cup fresh cilantro leaves with tender stems, 1/4 cup chopped roasted, salted peanuts

Instructions:
Whisk together 3 tablespoons vegetable oil, 2 tablespoons fresh lime juice, and 2 teaspoons fish sauce. Toss with 6 celery stalks, thinly sliced on a diagonal, 3 thinly sliced scallions, 1 thinly sliced red chile, such as Fresno, 1 cup fresh cilantro leaves with tender stems, and 1/4 cup chopped roasted, salted peanuts.
Yogurt-Chia Pudding

Ingredients:
2 cups plain whole-milk yogurt
1 1/2 tablespoons chia seeds
1 tablespoon agave syrup, plus more agave,
Top with cocoa nibs
sunflower seeds
and/or toasted coconut (optional)

Instructions:
Mix 2 cups plain whole-milk yogurt, 1 1/2 tablespoons chia seeds, and 1 tablespoon agave syrup in a large bowl; cover and chill at least 12 hours. Serve, drizzled with more agave, if desired, and topped with cocoa nibs, sunflower seeds, and/or toasted coconut.
Roast Chicken with Crisp Toasts and Ricotta

Ingredients:
1 3 1/2–4 pound chicken
Kosher salt
8 fresh sage leaves
2 teaspoons flaky sea salt (such as Maldon)
1/4 cup pine nuts
3/4 cup fresh whole-milk ricotta
1 teaspoon finely grated lemon zest
1 tablespoons fresh lemon juice
1 tablespoons olive oil
2 tablespoons unsalted butter, melted
4 1"-thick slices rustic sourdough loaf
3/4 cup dry Marsala
1/2 cup heavy cream
1/2 cup low-sodium chicken broth
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice, divided
Kosher salt
Freshly ground black pepper
1/4 cup spicy greens (such as arugula or watercress)
1 tablespoons olive oil
plus more for drizzling

Instructions:
Season chicken inside and out with kosher salt and chill, uncovered, 12–24 hours.
Let chicken stand at room temperature 1 hour.
Meanwhile, preheat oven to 450°.
Pulse sage and sea salt in a food processor until finely ground. Add pine nuts and pulse until coarsely chopped. Transfer to a medium bowl and mix in ricotta, lemon zest, and lemon juice. Stuff chicken with ricotta mixture, then tie legs together with kitchen twine.
Place chicken in a large ovenproof skillet or Dutch oven and rub all over with oil. Roast, basting every 10 minutes after the first 30 minutes, until an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 45–55 minutes. Brush butter over chicken and roast 5 minutes longer. Let rest 5 minutes.
Arrange bread slices in a single layer on a rimmed baking sheet or a cutting board with a well. Place chicken on top of bread and pour pan drippings over (reserve skillet). Tent chicken with foil and let rest 15–25 minutes, allowing bread to soak up juices.
Heat reserved skillet over medium heat, then add wine, scraping up browned bits from bottom of skillet. Bring wine to a boil, reduce heat, and whisk in cream, broth, and butter until incorporated. Simmer, whisking often, until sauce coats the back of a spoon, 8–10 minutes. Remove from heat, stir in 1 tablespoons lemon juice, and season sauce with salt and pepper.
Meanwhile, heat a medium cast-iron or nonstick skillet over medium heat. Transfer soaked bread to pan and cook until golden brown, about 3 minutes per side. Set toasts aside.
Toss greens, 1 tablespoons oil, and remaining 1 tablespoons lemon juice in a medium bowl; season with salt and pepper.
Remove twine from chicken. Spoon stuffing onto reserved toasts and arrange on a platter. Cut chicken into quarters and place on top of bread. Pour sauce around; drizzle chicken with more oil and serve with greens.
Hanger Steak with Shallots and Jerusalem Artichokes

Ingredients:
2 tablespoons unsalted butter
1 pound shallots, peeled, roots left intact
1/4 teaspoon coarsely ground black pepper
1 teaspoon kosher salt, plus more
2 tablespoons plus 1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon finely chopped Fresno chile
1 pound Jerusalem artichokes (sunchokes), cut into 1/2" pieces
Kosher salt
3 tablespoons heavy cream
1 tablespoons unsalted butter
3 tablespoons olive oil
1 1/2 pound hanger steak, center membrane removed, cut into 4 pieces
Kosher salt
2 lemons, halved
Olive oil
Freshly ground black pepper
1/4 cup fresh flat-leaf parsley leaves with tender stems
2 tablespoons fresh mint leaves
2 tablespoons torn fennel fronds

Instructions:
Preheat oven to 350°. Heat butter in a large ovenproof skillet over medium heat. Cook shallots, tossing occasionally, until golden brown, 8–10 minutes. Add pepper, 1 teaspoon salt, and 2 tablespoons vinegar and toss. Roast shallots in oven, checking after 10 minutes and shaking pan to turn and adding a splash or so of water if butter is burning, until tender, 10–20 minutes.
Meanwhile, whisk oil, chile, and remaining 1/4 cup vinegar in a large bowl; season with salt (vinaigrette will separate as it sits).
When shallots are done cooking, whisk vinaigrette, add shallots, and toss gently.
Cook Jerusalem artichokes in a large saucepan of boiling, generously salted water until tender, 10–12 minutes. Drain; return to saucepan. Cook over medium heat, tossing, until dry, about 2 minutes. Remove from heat, add cream and butter, and stir to combine.
Purée in a blender. With motor running, gradually add oil and blend until emulsified; season with salt. Strain through a fine-mesh sieve into a large bowl; discard solids.
Prepare grill for medium-high heat. Season steaks with salt and grill, turning occasionally, until lightly charred and an instant-read thermometer registers 130° for medium-rare, 8–10 minutes. Transfer to a cutting board. Squeeze lemons over and drizzle with oil; season with pepper. Let rest 5–10 minutes before slicing.
Spoon purée onto plates and place steak around. Top with shallots, leaving vinaigrette in pan. Toss herbs and fennel fronds in vinaigrette; season with salt. Top steak with salad and drizzle with oil.
Grapefruit Chermoula

Ingredients:
1 grapefruit, 1 large shallot, finely chopped, 2 garlic cloves, finely grated, 3 tablespoons fresh lemon juice, 1 teaspoon kosher salt, plus more, 1/2 small preserved lemon, flesh discarded, peel finely chopped, 1/2 cup finely chopped fresh cilantro, 2 tablespoons olive oil, 2 teaspoons finely grated peeled ginger, 2 teaspoons harissa paste, 1 1/2 teaspoons ground cumin, 1 teaspoon honey, 1/2 teaspoon tomato paste, Freshly ground black pepper

Instructions:
Using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juice from membranes as needed to make 2 tablespoons juice; discard membranes and reserve any extra juice for another use. Coarsely chop segments; return to bowl.
Combine shallot, garlic, lemon juice, and 1 teaspoon salt in a medium bowl; let stand 10 minutes (this will mellow shallot and garlic). Mix in grapefruit, preserved lemon peel, cilantro, oil, ginger, harissa, cumin, honey, and tomato paste; season with salt and pepper.
Yogurt-Lime Sorbet

Ingredients:
2 cups plain whole-milk yogurt, 1 1/2 cups simple syrup, 1 teaspoon finely grated lime zest, 3 tablespoons fresh lime juice, 1/2 cup water in a medium bowl, seeds from 1/2 vanilla bean, Ice cream maker

Instructions:
Whisk 2 cups plain whole-milk yogurt, 1 1/2 cups simple syrup, 1 teaspoon finely grated lime zest, 3 tablespoons fresh lime juice, and 1/2 cup water in a medium bowl; scrape in seeds from 1/2 vanilla bean. Process in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; cover and freeze until firm, at least 2 hours.
Green Bean and Tomato Salad with Buttermilk Dressing

Ingredients:
1/2 cup buttermilk, 2 teaspoons fresh lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 3 tablespoons olive oil, divided, Kosher salt, Freshly ground pepper, 1 pound wax or green beans, trimmed, 2 large leeks, white and pale-green parts only, halved, cut into 4" pieces, 1 pint cherry tomatoes, halved, 1 large heirloom tomato, sliced, 1/2 cup thinly sliced fresh mint leaves, 1/4 cup chopped fresh chives

Instructions:
Whisk buttermilk, lemon juice, garlic powder, onion powder, and 1 tablespoons oil in a small bowl; season with salt and pepper.
Cook beans in a large pot of boiling salted water until just tender, about 3 minutes.
Using a slotted spoon, transfer to a colander set in a bowl of ice water; drain. Place beans in a large bowl.
Return water in pot to a boil and cook leeks until just tender, about 3 minutes; drain. Transfer to colander in ice water; drain and add to bowl with beans. Add cherry tomatoes and remaining 2 tablespoons oil and toss to combine; season with salt and pepper.
Serve salad over heirloom tomato slices drizzled with buttermilk dressing and topped with mint and chives.
Rosa's Biscuits

Ingredients:
2 1/2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt, plus more
1 cup (2 sticks) chilled unsalted butter, cut into pieces; plus 6 tablespoons (3/4 stick), melted
3/4 cup chilled buttermilk

Instructions:
Preheat oven to 350°. Whisk flour, sugar, baking powder, and 1 1/2 teaspoons salt in a large bowl. Add chilled butter and toss to coat. Work butter into flour mixture with your fingers until mixture resembles coarse meal with several pea-size pieces of butter remaining.
Using a fork, gently mix in buttermilk, then gently knead just until dough comes together (do not overmix).
Pinch off pieces of dough and gently roll into 1" balls; place on 2 parchment-lined baking sheets, spacing 2" apart (you should have about 24). If butter softens too much while you are working, chill dough until firm before baking, 15–20 minutes.
Bake biscuits until golden brown, 25–30 minutes. Brush with melted butter and sprinkle with more salt. Serve warm.
Marinated Tofu with Peanuts and Charred Bean Sprouts

Ingredients:
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)

Instructions:
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.