Cut the tofu into 1/2-inch cubes. Put 3 layers of paper towels on a
baking sheet and arrange the tofu pieces on top. Cover with another
3 layers of paper towels and put a second baking sheet on top. Set
heavy cans or books on top of the second baking sheet to compress the
tofu for 30 minutes.
Preheat oven to 300 degrees F. Coat the bottom of an over-proof
12-inch skillet with nonstick cooking spray (or use an overproof
nonstick skillet). Heat 2 tablespoons of the oil in the skillet over
medium heat. Add the tofu and saute until lightly browned on all
sides. Transfer the totu to drain on paper towels.
Reduce the heat to medium-low and add the remaining oil to the pan.
Stir in the flour and cook, stirring constantly, for about 5 minutes
until bubbling. Put the pan in the oven and roast the mixture for 20
minutes longer, stirring well every 5 minutes. Remove the pan from
the oven and place over medium heat. Add the onion, scallions,
jalapeno, bell peppers, celery, garlic, black pepper, cayenne, and
thyme, and cook, stirring frequently, until the vegetables are soft,
about 10 minutes. Increase the heat to high and add the tomatoes.
Cook, stirring until bubbling, then add the stock, Worcestershire
sauce, and salt. Cook, stirring until the mixture thickens. Reduce
heat to low and add the tofu. Simmer, partially covered, for 45
minutes.
Stir in the parsley and taste for seasoning. To serve, spoon the
rice onto serving plates and ladle the etouffee over it.
