Kra Prow Taohu (Thai marinated tofu with chiles and basil)

I made this dish up tonight based on a Kra Prow Gai (chicken with chilis and basil) recipe I had made before.  It is very tasty and the entire dish comes in at around 840 calories and will do two larger portions or three light portions easily.

Serves:   2 - 3
Total Time:  40 minutes

Ingredients:

Marinade - 
    1/2 cup Fish Sauce
    1/2 cup rice wine or dry sherry
    1/4 cup brown sugar
    Splash of rice vinegar
    Juice of 1/2 lime
    1 Tbsp chili paste (I use Sriracha)
    1 Tbsp finely minced lemon grass

Main Dish -
    1 14 - 16 oz package of extra firm tofu
    1 1/2 cups dry jasmine rice
    3 tablespoons oil (peanut oil if you have it)
    6 cloves garlic, peeled and finely chopped
    1 medium onion, quartered and cut into 1/4" slices
    1 red bell pepper, thinly sliced
    8 fresh thai chilis (please wear rubber gloves when preparing), stems removed, chopped and
       pounded into a paste
    2 tsp Tamari soy sauce
    a good pile of fresh thai basil (or any fresh basil), I usually have about 30 leaves
    dash of fish sauce (to taste)
    dash of freshly ground black or white pepper

NOTE:  If using a rice cooker, begin cooking the rice between steps 4 and 5.  If cooking traditionally, start boiling your water before prepping the tofu and add the rice between steps 4 and 5.

1)  Drain the tofu and slice into 1/2" slices.  Place the slices between paper towels or kitchen towels (not terrycloth) and gently press the water out of the slices without smashing them.
2)  Using a non-stick skillet, or a well seasoned cast iron skillet over medium-high heat, dry fry the tofu until browned on both sides, being sure to press more of the water out of the tofu with a spatula.
3)  Remove the tofu form the pan and place on a cutting board.
4)  Mix all of the ingredients of the marinade in a medium bowl and whisk together until well mixed.
5)  Cut the tofu into 1/2" cubes and place in the marinade stirring to coat and stirring every few minutes while remaining ingredients are prepped.
6)  While tofu is marinating (15 minutes or so), prepare the garlic, onion, red pepper, chilis and remove the stems from the basil.  Keep all items separate, but easily accessible.
7)  Using a slotted spoon, remove the tofu from the marinade and place in a bowl, reserve the marinade.
8)  In a wok, or a large skillet over medium heat, heat up the oil.
9)  When oil is hot, stir fry the garlic until fragrant, about 30 seconds.
10)  Toss in the onions and flip constantly until they are starting to soften, about 4 minutes or so.
11)  Throw in the red pepper and stir fry for 2 - 3 minutes
12)  Add the Tofu and stir fry for approximately 3 - 4 additional minutes.
13)  If the dish is too dry, pour in some of the reserved marinade.
14)  Add the chilis and the Tamari, stir fry for approximately 30 seconds, mixing well
15)  Add the Basil leaves and add fish sauce to taste, stir fry until basil is wilted and all ingredients are heated through.
16)  Add fresh ground black or white pepper to taste and serve over jasmine rice.