Slice the onion into curved slivers and the bell pepper into 1-2 inch strips.

Mix the sauce ingredients (sugar, soy sauce, fish sauce, vegetable broth) together in a small bowl and set aside.

To prepare the tofu remove it from it's packaging. Break it into 4 quarters. Grab a quarter and press it between your hands over the sink to drain and squeeze out as much water as you can. Put the squished crumbled tofu into a bowl and repeat until it's all drained. You should end up with a bowl full of crumbled tofu.

Heat a skillet on medium high, add 3 T olive oil to the pan. Add half of the crumbled drained tofu to the pan and sauté until the tofu crumbles are golden. Repeat with the second half of the tofu. Remove from heat and put tofu back in the bowl.

Add the sauce ingredients to the bowl of hot tofu.

Remove the basil leaves from the stems and roughly chop. Add the basil to the tofu and stir to combine.

Using the same skillet on medium high, add 1 tbsp of olive oil. Sauté the onion slivers with a little salt and pepper until they start to pick up a little golden brown color but are still firm and crisp. When done remove from heat and set aside.

Using the same skillet on medium high, add 1 tbsp of olive oil. Sauté the bell peppers with a little salt and pepper until they start to pick up a little golden brown color but are still firm and crisp. When done remove from heat and set aside.

Cook rice as instructed. I typically use 1 cup of white rice to one cup of water and use a rice cooker that makes it perfect every time with the push of a button.

To serve add rice to a bowl, top with the tofu mixture along with the sautéed onion and bell peppers. This is also great with roasted broccoli or sautéed green beans.