So you've given up the cow, the chicken, and the pig. That doesn't mean you've abandoned the smoky, sweet, or sour flavors classic BBQ is known for. Crisped tofu tossed in tangy BBQ seasoning makes for a worthy addition to the canon. Sweet corn and feisty jalapéno round out this bowl which shows that giving up meat doesn't mean you have to give up everything.
Bring a small pot with rice, 1 cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and fluff rice. Cover and set aside.
While rice cooks, prepare tofu.
Prepare the Tofu
Line a plate with a paper towel.
Cut tofu into ½" dice and place on a towel-lined plate. Cover with another paper towel, top with another plate, and place a heavy object on plate to press down on tofu.
Let press at least 10 minutes.
Prepare the Ingredients
Stem jalapeño, halve, seed, remove ribs, and mince. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
Shuck corn, rinse, and carefully remove kernels from cob.
In a mixing bowl, combine ranch dressing, jalapeño (to taste), and a pinch of salt.
Cook the Tofu
Add tofu, cornstarch, and ½ tsp. salt in another mixing bowl. Toss to coat thoroughly.
Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Place tofu in hot pan and stir occasionally until crispy, 5-7 minutes.
While tofu cooks, wipe mixing bowl clean. Remove cooked tofu to clean mixing bowl and toss with BBQ spice rub.
Finish the Dish
Plate dish as pictured on front of card, topping rice with seasoned tofu, corn, cheese, crispy onions, jalapeño ranch, and arugula. Bon appétit!