Ingredients

• 2 T. soy sauce
• 2 T. water
• 2 t. light brown sugar
• 2 T. olive oil
• 2-3 fresh chiles, stemmed, seeded, and minced
• garlic (4 medium garlic cloves, minced)
• 1 pound tofu (I prefer extra-firm - press it first to squeeze the water out, and then cube and blot dry between several layers of paper towels)
• 1 bell pepper, stemmed, seeded, and finely diced
• 1/3 c. basil leaves (fresh, thinly sliced)

Directions

1. Combine the soy sauce, water, and brown sugar in a small bowl, stirring occasionally to help the sugar dissolve.

2. Heat the oil in a large skillet over high heat until shimmering.

3. Add the chiles and garlic and stir-fry until fragrant, about 20 seconds.

4. Add the tofu and stir-fry until lightly colored and firm, about 2 minutes.

5. 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.

6. Stir in the basil and stir-fry until wilted, about 20 seconds.

7. Serve immediately.

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