Start the rice: Put the rice in a medium saucepan with 1 3/4 cups water and a pinch of salt. Bring it to a boil over high heat.

When the water boils, stir once, cover the saucepan, and lower the heat to low. Cook until the water is absorbed and the rice is tender, 15 to 18 minutes.

Take the saucepan off the heat and let the rice sit, covered, while you make the stir-fry.

Brown the tofu: Put the tofu in a medium bowl. Sprinkle with the cornstarch and 1 teaspoon of the Cajun seasoning, then toss until the pieces are lightly coated.

Set a large nonstick skillet or a well-seasoned cast-iron skillet over medium-high heat. Add 1 tablespoon of the oil and heat it until it looks glossy.

Add the tofu to the skillet in one layer. Cook without moving it for 3 to 4 minutes, until the bottom is browned.

Turn the tofu with a spatula and cook for 3 to 4 minutes more, until several sides are browned. Transfer the tofu to a plate.

Cook the vegetables: Add the remaining 1 tablespoon oil to the same skillet. Add the onion and bell pepper, and cook over medium-high heat for 3 minutes, stirring often, until they start to soften.

Add the okra to the skillet. Cook for 4 to 5 minutes, stirring often, until the okra is bright green, the cut sides look less sticky, and a few edges brown.

Add the cherry tomatoes and the remaining 1 teaspoon Cajun seasoning to the skillet. Stir to coat the vegetables.

Cook for 2 to 3 minutes, stirring, until the tomatoes soften and some of them split and release juices into the pan.

Finish the skillet: Return the tofu to the skillet. Add half of the scallions and stir gently for 1 minute, just until the tofu is hot again.