The credit for this recipe goes to my good friend Lizzy, a wonderful vegetarian cook who likes to dabble and experiment in the kitchen, coming up with some delicious results. This recipe is one she designed after a dish she had previously enjoyed at one of her favorite cafes, now closed. The cafe served theirs over brown rice, topped with cashews. Since Lizzy's son is allergic to cashews, she tops her version with sunflower seeds. But you are welcome to use cashews if you like, and serve with brown rice rather than the suggested blend.
Thin the barbeque sauce with the water, add garlic if you wish. Marinate the tofu triangles in the thinned sauce while you cook the rice.
Cook the rice. We used a mixture of brown jasmine, red cargo, and black Vietnamese rice, but you can use whatever varieties you have on hand. We added about 1/4 cup of the black rice to 1 1/4 cup of a jasmine and red cargo blend. Like black beans, anything you cook with black rice will turn purplish grey, so if you use black rice, you may wish to cook it separately.
Saute the red and yellow onions in olive oil until just fragrant. Add the tofu and thinned sauce. Bring to a boil, reduce heat. Simmer until the sauce begins to get thick and sticky.
Spoon some rice onto a plate or into a bowl. Ladle some tofu, onions and sauce over the rice, and top with a sprinkling of green onions and sunflower seeds.