Remove the chile stems but keep the seeds. Put everything from the chile to the oregano in the blender and hit puree. Give it a couple minutes.
Melt the butter in a microwave-safe bowl and stir in the flour, until you get a paste. Add the milk a little at a time, until it’s as non-lumpy as you can get it. Nuke it for a minute and then stir well, until the lumps dissolve. (Repeat until smooth.) Add sour cream and the stuff in the blender. Mix well. Nuke for 6 minutes, stirring every 2, then leave to thicken.
Mix the rice ingredients more or less evenly in the bottom of a lasagne pan, cover it with foil, and bake at 180C/350F for 30m.
Heat a frying pan with the oil, somewhere around medium-high. Mix flour, pepper, and salt and dump it on a plate. Dredge tofu in flour mixture and fry 2-3 minutes on each side, until browned.