BBQ-Glazed Tofu & Black Bean Bowls

🥘 Ingredients

• bbq sauce
  1/2 c
• black beans
  2 unit
• black pepper
  1 tsp
• butter (1 TBSP for 4 servings)
  1 tbsp
• cooking oil
  1 tbsp
• corn
  2 unit
• fajita spice blend (you'll use the rest later)
  2 tbsp
• jasmine rice
  1.5 c
• lime
  2 unit
• olive oil
  1 tsp
• paper towels
• salt
  1 tsp
• scallions
  4 unit
• sour cream
  6 tbsp
• sugar
  ½ tsp
• tex-mex paste
  2 unit
• tofu
  2 unit
• tomatillos
  4 unit
• water (2¼ cups for 4 servings)
  1¼ cups

🍳 Cookware

• small pot
• strainer
• medium pot
• small bowl
• large pan
• fork
• shallow bowls

1. 

   1

   In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1¼ cups (2¼ cups for 4 servings), salt: 1 tsp
2. 

   2

   While rice cooks, wash and dry produce. Remove husks and rinse tomatillos under warm water, gently scrubbing with your fingers (it's OK if they feel sticky - that's normal!); dry thoroughly and finely dice. Trim and thinly slice scallions , separating whites from greens. Drain corn in a strainer . Quarter lime .

   tomatillos: 4 unit, scallions: 4 unit, corn: 2 unit, lime: 2 unit
3. 

   3

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add half the tomatillos and half the fajita spice blend ; cook, stirring, until beginning to soften, ⏱️ 1 minutes to ⏱️ 2 minutes . Add black beans and their liquid, half the tex-mex paste , salt, and black pepper . Bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, ⏱️ 5 minutes . Mash about half the beans; simmer until mixture has thickened, ⏱️ 3 minutes to ⏱️ 5 minutes more. Turn off heat; cover to keep warm.

   cooking oil: 1 tbsp, fajita spice blend: 2 tbsp (you'll use the rest later), black beans: 2 unit, tex-mex paste: 2 unit, black pepper: 1 tsp
4. 

   4

   While beans cook, in a small bowl , combine scallion whites, corn, remaining tomatillos, ¼ tsp sugar , a drizzle of olive oil , and a squeeze of lime juice (½ tsp sugar and a big squeeze of lime juice for 4 servings). Season with salt and pepper. Place sour cream in a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   sugar: ½ tsp, olive oil: 1 tsp, sour cream: 6 tbsp
5. 

   5

   Open and drain tofu ; press out excess water with paper towels . Cut crosswise into three pieces, then stand each piece upright and halve vertically (you'll have 6 thin planks; 12 planks for 4 servings). Season generously all over with remaining Fajita Spice Blend and salt. Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu and cook, undisturbed, until golden brown and crispy, ⏱️ 3 minutes to ⏱️ 5 minutes per side. TIP: Tofu can burn easily if your pan is too dry. Add another drizzle of oil as needed! Add bbq sauce , remaining Tex-Mex paste, and ¼ cup water (1/3 cup for 4). Cook, flipping tofu, until sauce has thickened and tofu is evenly coated, ⏱️ 1 minutes to ⏱️ 2 minutes .

   tofu: 2 unit, paper towels, bbq sauce: 1/2 c
6. 

   6

   Fluff rice with a fork ; stir in scallion greens and ½ TBSP butter . Divide rice and beans between shallow bowls in separate sections. Top with saucy tofu and any remaining sauce from pan. Drizzle with crema. Top with tomatillo-corn pico (draining first). Serve with remaining lime wedges on the side.

   butter: 1 tbsp (1 TBSP for 4 servings)