Stuffed Fried Tofu

Prepare the tofu for stuffing by slicing each cake horizontally to create a pocket, being careful not to cut all the way through. Gently scoop out a small amount of tofu from the center of each cake to create more room for the filling.

Combine the cooked seasoned rice with the Cajun Jambalaya Mix in a bowl, stirring well to distribute the spices evenly throughout the rice.

Spoon the seasoned rice mixture into each tofu pocket, filling generously but not overstuffing. Press gently to pack the filling.

Dust each stuffed tofu cake lightly on all sides with cornstarch or flour, shaking off any excess. This will help create a crispy exterior when fried.

Heat the peanut oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Carefully place the stuffed tofu cakes into the hot oil, working in batches if needed to avoid overcrowding the pan.

Fry the tofu cakes for 4-5 minutes on the first side until golden brown and crispy.

Gently flip each tofu cake and fry the second side for another 4-5 minutes until evenly golden brown and crispy.

Transfer the fried stuffed tofu to a paper towel-lined plate to drain excess oil.

Serve the stuffed fried tofu warm with hot oil or mustard on the side for dipping.