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.
- 1 teaspoon low-sodium soy sauce
- 1 tablespoon water
- 1 teaspoon light brown sugar
- 2 teaspoons peanut oil
- 1 small Thai chili pepper, stemmed, seeded and chopped
- 2 medium cloves garlic, chopped
- 1 cup Baked Marinated Tofu (see related recipe; may substitute 1 cup extra-firm tofu cubes, drained and pressed)
- 1/2 small red bell pepper, stemmed, seeded and cut into 1/2-inch dice
- 1 cup cooked brown or white rice
- 4 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.
Adapted from "A Year in a Vegetarian Kitchen," by Jack Bishop (Houghton Mifflin Harcourt, 2004).
Tested by Joe Yonan.
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