First cook the
If using the Jambalaya Mix, in a batter
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 12-15 minutes, or until
rice is tender.
In meantime, 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. 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
Serve hot with a nice sauce drizzled over