Cajun Tofu and Rice

Ingredients:

• 400 g of solid tofu
• 3 tablespoons extra-virgin olive oil
• Half an onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, crushed
• 1 and 1/4 cups parboiled white rice
• 1 tsp. Cajun seasoning
• 2 sweet peppers (1 red, 1 green), thinly sliced
• 1/4 cup barbecue sauce
• 2 green onions, chopped
• 3 tbsp chopped fresh parsley

Preparation:

1. In a saucepan over medium heat, heat 1 tablespoon of olive oil. Add the onion and celery and cook, stirring, until softened, 4 minutes. Add the garlic and cook for 1 minute more. Add the rice and Cajun seasoning and cook, stirring, until lightly toasted, about 1 minute. Increase heat to medium-high; stir in 2 cups water and 3/4 teaspoon salt.
2. Bring to a boil, then reduce heat to low; cover and simmer until tender, about 15 minutes. Then remove the lid and set the pan aside.
3. Wrap the tofu in paper towels and place on a plate. Weight it down with a bowl; let it drain for 10 minutes. Cut the tofu in half lengthwise, then slice into 1cm-thick slices.
4. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, paprika, salt, and black pepper to taste. Cook, stirring, until the peppers begin to brown, 4 minutes; remove to a plate.
5. Add the remaining 1 tablespoon of olive oil and the tofu to the skillet, spreading it in a single layer. Cook until golden brown, about 4 minutes per side. Add the bell pepper, barbecue sauce, and green onions. Stir the parsley into the rice; serve with the tofu on top.