Caramelized Tofu and Thai Basil Stir-Fry

Drain tofu; pat dry. Cut tofu into bite-size cubes. In a 12-inch nonstick skillet heat 1 Tbsp. of the oil over medium-high heat. Add tofu; cook 15 minutes or until golden, stirring occasionally. In a small bowl combine 2 Tbsp. of the water, 1 Tbsp. of the soy sauce, and the brown sugar. Pour over tofu; cook over medium heat until tofu is coated and liquid is syrupy, gently stirring frequently. Remove from skillet.

Meanwhile, for sauce, in a small bowl combine remaining 3 Tbsp. water and soy sauce, vinegar, and cornstarch.

Add remaining 1 Tbsp. oil to skillet. Add onion; cook and stir 1 minute. Add sweet pepper; cook and stir 2 to 3 minutes. Add mushrooms; cook and stir 2 minutes more or until onion and pepper are crisp-tender. Push from center of skillet.

Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Gently stir in tofu and basil. Serve with sriracha sauce (if desired) and sprinkle with additional basil.