2 teaspoons low-sodium soy sauce
2 tablespoons water
2 teaspoons light brown sugar
4 teaspoons peanut oil
2 small Thai chili peppers, stemmed, seeded and chopped
4 medium cloves garlic, chopped
2 cups Baked Marinated Tofu (recipe follows) or 2 cups extra-firm tofu cubes, drained and pressed
1 small red bell pepper, stemmed, seeded and cut into ½-inch dice
2 cups cooked brown or white rice
8 large basil leaves, rolled and cut crosswise into thin slices (chiffonade), plus more for garnish
Combine the soy sauce, water and brown sugar in a small bowl, stirring to dissolve the sugar.
Heat the oil in a large nonstick skillet or wok over high heat, swirling to coat. Add the chili pepper and garlic; stir-fry until fragrant, about 20 seconds. Add the tofu and stir-fry until heated through and lightly colored, about 2 minutes.
Add the bell pepper, cooked rice and the soy sauce mixture; stir-fry until the pepper has started to soften and the liquid has evaporated, about 1 or 2 minutes. Add the basil and stir-fry just until it wilts, about 20 seconds. Garnish with basil and eat immediately.
Cook's note: Baked tofu is less likely to fall apart than fresh in this quick stir-fry. If you want the dish to be spicier, use some or all of the seeds of the chili pepper rather than discarding them.
@Recipe nutrition:Nutrition values per serving: 600 calories, 28 g fat (3 g saturated), 69 g carbohydrates, 5 g fiber, 24 g protein, 0 cholesterol, 550 mg sodium..
Adapted from "A Year in a Vegetarian Kitchen," by Jack Bishop (2004 Houghton Mifflin Harcourt)