Pad Krapao Tofu | Spicy Thai Basil Stir-Fry in 15 Min.

Cook the jasmine rice in lightly salted water according to the package instructions and keep warm.

Press the plain tofu thoroughly dry with paper towels and roughly crumble with your hands or a fork. Peel and finely chop the garlic cloves. Cut the chilli pepper into thin rings. Pick the basil leaves from the stems.

In a small bowl, stir together the soy sauce, brown cane sugar, and 2 tablespoons of water until the sugar has dissolved.