Another from A Year in a Vegetarian Kitchen, though this is a Thai classic. This is great along with some stir-fried green beans and rice. Having a Thai Basil plant that’s trying to overrun all the other basils in its planting bed is a great boon when making this recipe.
2 T. soy sauce (I use tamari)
2 T. water
2 t. light brown sugar
2 T. oil (peanut or canola)
2-3 fresh chiles, (preferably red Thai chiles), stemmed, seeded, and minced
4 medium garlic cloves, minced
1 pound extra-firm or firm tofu, crumbled and blotted dry between several layers of paper towels
1 small red bell pepper, stemmed, seeded, and finely diced
1/3 c. thinly sliced fresh basil leaves
Combine the soy sauce, water, and brown sugar in a small bowl, stirring occasionally to help the sugar dissolve.
Heat the oil in a large skillet over high heat until shimmering. Add the chiles and garlic and stir-fry until fragrant, about 20 seconds. Add the tofu and stir-fry until lightly colored and firm, about 2 minutes. Add the bell pepper and soy mixture and stir-fry until the pepper has softened and the liquid has evaporated, about 1 1/2 minutes. Stir in the basil and stir-fry until wilted, about 20 seconds. Serve immediately.