For Esme, With Love Recipe

Rinse and cook rice

Rinse 1 cup basmati rice under cold water until the water runs clear to remove excess starch. Combine rinsed rice, 1 1/4 cups water, 1/4 tsp salt, and 1 tsp butter or oil in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 8–10 minutes; fluff with a fork before serving.

Press and prepare tofu

While rice begins, drain the 14 oz block of extra-firm tofu and press it to remove excess water: wrap in a clean towel or paper towels, place a cutting board or flat surface on top, and weigh down with cans or a heavy skillet for 15–20 minutes. After pressing, cut tofu into 1/2-inch thick slabs or 3/4-inch cubes depending on preference.

Make the marinade

In a bowl, whisk together 2 tbsp oil, 2 tbsp soy sauce or tamari, 1.5 tbsp maple syrup, 2 tbsp ketchup, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp hot sauce (optional). If the mixture is too thick to coat, add up to 1 tbsp water to thin slightly.

Marinate tofu

Place the cut tofu in a shallow dish or zip-top bag, pour about two-thirds of the marinade over it (reserve the rest for glazing), and gently toss to coat. Let marinate at room temperature for 15–30 minutes, turning once to ensure even coverage. If short on time, proceed immediately—pressing and scoring the tofu helps absorption.

Cook tofu (pan-fry)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add a light film of oil. When hot, add tofu pieces in a single layer without crowding (work in batches if needed). Cook undisturbed 3–4 minutes per side until golden and crisp edges form. Reduce heat slightly if browning too quickly. Once both sides are crisp, brush tofu with some reserved marinade and let caramelize 30–60 seconds per side. Transfer to a plate and keep warm.

Finish in oven (optional for extra glaze)

If you prefer a stickier, deeper glaze, preheat oven to 400°F (200°C). Arrange pan-seared tofu on a parchment-lined sheet, brush with remaining marinade or extra BBQ sauce, and bake 8–10 minutes until the glaze is set and edges deepen in color.

Divide fluffed basmati rice between 2 bowls (recipe makes 2 servings). Top each bowl with an even portion of the barbecue tofu.

Scatter 1/2 cup sunflower sprouts over each bowl, sprinkle sliced scallions and toasted sesame seeds. If desired, warm 1 1/2 tbsp extra BBQ sauce per bowl and drizzle lightly over tofu for extra sauciness.

Serve with lime wedges on the side for squeezing over just before eating. Enjoy warm.