Tofu Pad Kra Pao

Steps

1. Start a pot of brown rice and cook according to package directions.
2. Prepare the tofu: Drain excess water from the firm tofu using a tofu press, or by pressing gently with hands/paper towels. Press for about one minute per block until dry.
3. In a wok or large pan, add coconut oil over medium heat.
4. Add the chopped onion and sauté for about one minute until soft.
5. Increase the heat to high. Add the minced garlic and crushed chili paste (red pepper flakes) to the pot.
6. Lower the heat slightly to medium. Crumble the prepared tofu into the pan, using clean hands or a hand masher, and cook until heated through.
7. Add coconut aminos to the pan and stir well.
8. Stir in the fresh basil leaves, cooking for about 5-6 minutes while stirring constantly so they do not burn.
9. Add the mint leaves to the mixture. Add an additional 2 or 3 tablespoons of coconut oil if needed.
10. Taste the dish and add more salt (or coconut aminos) as desired.
11. Stir in the yellow bell peppers for extra crunch and color.
12. Serve the tofu pad kra pao over a bed of cooked brown rice.