Name: Barbecue Tofu with Cajun Rice
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 3 tablespoons extra-virgin olive oil; 1/2 onion, chopped; 2 stalks celery, chopped; 2 cloves garlic, minced; 1 1/4 cups converted white rice; 1 teaspoon Cajun seasoning; Kosher salt; 1 14-ounce package extra-firm tofu; 2 bell peppers (1 red, 1 green), thinly sliced; Freshly ground pepper; 1/4 cup barbecue sauce; 2 scallions, chopped; 3 tablespoons chopped fresh parsley

Directions

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the onion and celery; cook, stirring, until softened, 4 minutes. Add the garlic and cook 1 minute. Add the rice and Cajun seasoning and cook, stirring, until lightly toasted, about 1 minute. Increase the heat to medium high; stir in 2 cups water and 3/4 teaspoon salt. Bring to a simmer, then reduce the heat to low; cover and cook until tender, about 15 minutes. Uncover and set aside.
Wrap the tofu in paper towels and set on a plate. Weigh down with a bowl; let drain 10 minutes. Cut in half lengthwise, then slice 1/2 inch thick.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, the bell peppers, and salt and pepper to taste. Cook, stirring, until the peppers start browning, 4 minutes; transfer to a plate.
Add the remaining 1 tablespoon olive oil and the tofu to the skillet in a single layer. Cook until browned, about 4 minutes per side. Stir in the bell peppers, barbecue sauce and scallions. Stir the parsley into the rice; top with the tofu.

Photograph by Justin Walker

Courtesy of Food Network Magazine

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