This vibrant stir-fry delivers all the punch of classic Thai basil cooking with crisp-edged tofu standing in for the usual protein. Pressing the tofu first and searing it in hot oil gives it that essential golden crust, so it holds its own against the fiery garlic, chilies, and sweet-charred bell pepper. A glossy, savory-sweet sauce ties everything together, clinging to every cube and vegetable before a big handful of holy basil gets folded in at the last second for that unmistakable peppery-sweet aroma. Spooned over fluffy jasmine rice with a squeeze of lime and a scatter of scallions, it's the kind of weeknight dinner that tastes like it came from a Bangkok street cart. It's a fantastic pick for a vegetarian table, delivering serious heat, garlic, and umami without any meat in sight.
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Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rinsed rice, 3 cups water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
While the rice cooks, press the tofu: wrap the block in several layers of paper towels, set it on a cutting board, and place a heavy skillet on top for 15 minutes. Cut the pressed tofu into 1/2-inch cubes.
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