1. Combine water and rice in a medium saucepan and bring to a boil. Cover, then reduce heat to low and simmer until water is mostly absorbed, about 15 minutes. Remove saucepan from heat and let sit, covered, 10 minutes.
2. Meanwhile, crumble tofu over a double layer of paper towels and thoroughly pat dry. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until shimmering. Add tofu and cook, stirring frequently, until golden brown, 8 to 10 minutes. Transfer to a plate and set aside.
3. Add remaining 2 teaspoons oil to skillet. When shimmering, add broccoli, peppers, and onion and cook, stirring frequently, until vegetables are crisp-tender, 6 to 8 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add basil, remaining 1/4 cup water, the soy sauce, vinegar, red pepper flakes, and sugar and cook, stirring frequently, until mixture is saucy and slightly thickened, about 1 minute. Fold in tofu and remove from heat.
4. To serve, divide rice among four bowls and top with tofu mixture.
Source: Hannaford fresh Magazine, January - February 2020