2 T. water
2 t. light brown sugar
2 T. peanut oil
2-3 fresh chiles, (preferably red Thai chiles), stemmed, seeded, and minced (as mentioned, I used green Thai chilies, but next time would use red)
4 medium garlic cloves, minced
1 pound extra-firm or firm tofu, crumbled and blotted dry between several layers of paper towels (I made two changes here, first I used silken tofu, because its what I had on hand, second I cut it into bite size pieces instead of crumbling - which doesn't work so well with silken tofu)
1 small red bell pepper, stemmed, seeded, and finely diced (Just like the chilies, I used a green bell pepper instead....which made this a very green dish and not so very red)
1/3 c. thinly sliced fresh basil leaves
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. 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.