Asian - Tofu Etoufee By Risag

1 lb extra-firm tofu (drained) -- cut in 1/2" cubes
4 tbsp vegetable oil
1/4 cup all-purpose flour
1 yellow onion -- chopped
4 scallions (or green onions) -- chopped
1 jalapeno cheese -- seeded & finely chop
1 green bell pepper -- stemmed/seeded/diced
1 stalk celery -- chopped
4 cloves garlic -- minced
1/2 tsp freshly ground black pepper
1/4 tsp ground cayenne pepper
1 tsp fresh thyme leaves
1 1/2 cups canned tomatoes -- drained & chopped
1 1/2 cups vegetable broth
1 1/2 tsp Worcestershire sauce -- Vegetarian if vegan
1/2 tsp salt
4 tbsp fresh parsley -- chopped
4 cups cooked basmati rice or long-grain white

Place 3 paper towels on baking sheet and arrange tofu pieces on top.

Cover with 3 layers of paper towels and place second baking sheet on top.

Place weights on top baking and compress tofu for 30 minutes.

Preheat oven to 300°F.

Coat bottom of an oven-proof 12 inch skillet with nonstick cooking spray.

Heat 2 tbsp oil in skillet over medium heat. Add tofu and saute until lightly browned on all sides. Transfer tofu to paper towels to drain.

Reduce heat to medium-low and add remaining oil to pan. Stir in flour and cook, stirring constantly, for about 5 minutes until bubbling.

Place pan in oven and roast mixture for 20 minutes longer, stirring well every 5 minutes.

Remove pan from oven and place over medium heat.

Add onion, scallions, jalapeno, bell pepper, celery, garlic, black pepper, cayenne, and thyme, and cook, stirring frequently, until vegetables are soft, about 10 minutes.

Increase heat to high and add tomatoes.

Cook, stirring until bubbling, then add stock Worcestershire sauce and salt. Cook, stirring until mixture thickens.

Reduce heat to low and add tofu. Simmer, partially covered, for 45 minutes.

Stir in parsley and taste for seasoning.

To serve, spoon rice onto serving plates and ladle etouffee over it.