1 serrano pepper, thinly sliced crosswise (remove seeds for a milder dish)
3 tablespoons shoyu
3 tablespoons rice vinegar
1½ tablespoons honey
2 garlic cloves, minced
1 tablespoon minced fresh ginger
4 green onions, thinly sliced
8 fresh basil leaves, plus more for garnish
Instructions
Make the coconut sticky rice:
Soak rice in cold water for 30-45 minutes. Drain.
In a medium sauce pan, combine the rice, water and coconut milk. Bring to a boil, cover and then reduce heat to low. Simmer until the liquid is absorbed and the rice is tender, about 45 minutes. Remove from heat; let stand, covered, for 5 minutes.
Make the spicy tofu stir-fry:
Remove tofu from package and place on a double layer of paper towels. Place two more paper towels on top of tofu and gently press with a fry pan (or another weight) to remove excess liquid. Let stand for about 15 minutes. Cut tofu into small cubes (about ¾ inch).
Heat coconut oil and sesame oil in a fry pan over medium heat. Arrange tofu in the pan in a single layer and cook, turning occasionally, until browned all over.
Add bell peppers and serrano pepper and cook, stirring occasionally, until just tender, about 2 minutes.
In a small bowl, combine the shoyu, rice vinegar, honey, garlic and ginger. Add to pan with green onions and cook, stirring occasionally, for 2 minutes. Gently fold in the basil. Serve with coconut sticky rice and garnish with additional basil.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/spicy-tofu-stir-fry-coconut-sticky-rice/