August 16, 2021
Preheat the oven to 400 degrees
Sauté the small diced onions and minced garlic with a dash of olive oil over medium heat, we are looking for a little color but not much.
Place the whole package in the freezer and allow it to completely freeze. Remove from freezer and thaw over night in the refrigerator. Press the tofu to remove as much water as possible. Cut into medium bite sized chunks, in a large bowl combine all of the spices and the salt. Add the tofu to the seasoning and coat all of the tofu. Then add the cornstarch to the tofu.
Heat a large sauté pan over high heat, add the 3 tbsp of olive oil, add the seasoned tofu making sure not to over crowd the pan, cook the tofu in two batch if need, we are looking for the tofu to be crisp on all sides. Add the crisp tofu tho the pan with the salted onions, add the BBQ sauce stir to combine everything. Place the tofu in the oven for 30 minutes, make to stir the tofu every 10 minutes or so. If the sauce starts to reduce too much add a little water to loosen the sauce up.
Drain and rinse the beans, place the bean in a large bowl. The celery should be cut into a small dice. For the red bell pepper remove the seeds and cut into a Julianne strips, finely chop the chives. Mix together the beans, dijon mustard, the cooked tofu and Bbq onion mixture. If you feel like the beans need more moisture add a little BBQ sauce, finish the with adding the diced celery, julienne of peppers and chopped chives.