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- 1 cup cooked highly seasoned rice,
- such as Cajun Jambalaya Mix
- 4 cakes fresh tofu
- cornstarch or flour (for dusting)
- 3 to 4 tablespoons peanut oil
- Hot oil or mustard, for a dipping sauce
Cook the rice. If using the Jambalaya Mix, in a microwave-safe bowl add contents of package with 1 tablespoon olive oil and 3 cups water. Cover. Microwave on high for 5 minutes, then on half power for 12 to15 minutes, or until rice is tender. Cool.
Meanwhile, drain the tofu well in a colander and then on paper towels while the rice cooks. Cut each cake diagonally and then cut out a pocket on the cut side. Dust with the cornstarch or flour. Fill the cavity with some of the rice mixture. Pack smoothly with a knife or with your fingers. Heat oil in a heavy bottomed skillet or wok. When hot enough to give off a haze, place side of the tofu cake down into the oil and pan-fry over medium heat about 6 minutes. Turn the cakes and fry the other side for 2 minutes.
Serve hot with a nice sauce drizzled over the top.