This recipe from the fine folks at Moore Farms and Friends, and it’s given in their own words. (No peppers in this week’s box, but you could add some of those little tomatoes instead.)
Preparation:
“Drain firm tofu well, cut into chunks. Fry until crispy in 6 tablespoons peanut, canola, coconut oil, etc., set aside. Wash, trim and dry okra pods well. Slice in half lengthwise. Fry these the same way as the tofu, until nicely crispy and browned. Take okra out of pan and stir-fry washed, trimmed and sliced sweet peppers. Put tofu and okra back in to the pan with the peppers and stir-fry until everything is heated through. Season with sweet chili sauce, soy sauce, ginger and garlic (we also like a teaspoon of hot garlic chili sauce!). Just before serving with rice or noodles add 1/2 cup washed and chopped Thai basil. The flavor of this herb really makes the dish!”