BBQ-Glazed Tofu & Black Bean Bowls

🥘 Ingredients

• bbq sauce
  2 tbsp
• black beans (drained)
  15 oz
• butter
• cooking oil
• corn
  1 c
• fajita spice blend
  1 unit
• jasmine rice
  ½ cup
• lime
• olive oil
• paper towels
• pepper
• salt
• scallions (whites)
  2
• sour cream
  2 tbsp
• sugar
• tex-mex paste
  2 tbsp
• tofu
  8 oz
• tomatillos (quartered)
  2
• water
  1¼ cups

🍳 Cookware

• small pot
• medium pot
• small bowl

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 .

   jasmine rice: ½ cup, water: 1¼ cups, salt
2. 

   2

   While rice cooks, wash and dry all produce.
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 .

   cooking oil, tomatillos: 2 (quartered), fajita spice blend: 1 unit
4. 

   4

   While beans cook, in a small bowl , combine scallions , corn , remaining tomatillos(quartered), ¼ tsp sugar , a drizzle of olive oil , and a squeeze of lime juice. Season with salt and pepper .

   scallions: 2 (whites), corn: 1 c, sugar, olive oil, lime, pepper
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. Season generously all over with remaining fajita spice blend and salt.

   tofu: 8 oz, paper towels
6. 

   6

   Fluff rice with a fork; stir in scallions(greens) and ½ tbsp butter .

   butter
7. 7

   In a pan, combine black beans , bbq sauce , and tex-mex paste ; heat through ⏱️ 3 minutes . Divide rice between bowls, top with tofu, pico, and sour cream .

   black beans: 15 oz (drained), bbq sauce: 2 tbsp, tex-mex paste: 2 tbsp, sour cream: 2 tbsp