Thai Basil Tofu Stir Fry with Egg Omelet

Freeze the extra firm tofu, then squeeze it dry and crumble it until it resembles mince.

Mince the red bird's eye chili peppers.

Chop the yellow bell peppers into cubes.

Roughly chop the red onion.

In a bowl, mix together granulated sugar, water, soy sauce, and mushroom sauce to make the sauce.

In a wok, heat oil on medium-high heat. Sauté the minced garlic and chili peppers until golden brown.

Add the chopped onion and crumbled tofu to the wok. Stir fry for a minute.

Add the bell pepper and fresh basil to the wok. Continue to stir fry until the basil has wilted.

Reduce the heat to low and drizzle in the sauce. Let it cook until the sauce is absorbed by the tofu and thickened. Add extra water if needed.

Transfer the stir fry to a plate with cooked white rice.

Beat the egg. Heat oil in the wok to medium-high heat and cook the egg until golden brown on each side.

Transfer the omelet onto the dish. Serve warm.