No Whey, José!

2 tablespoons tamari

1 tablespoon vegetarian oyster sauce

1 tablespoon brown sugar

1 tablespoon lime juice

1 tablespoon vegetable oil

1/2 tablespoon peanut oil (or more vegetable oil)

1 lb extra firm tofu, drained and pressed, cubed

1/2 cup corn starch

1 tablespoon vegetable oil

1 onion, sliced

1/2 green pepper, sliced

1/2 red pepper, sliced

about 6 thai chilies, seeded and chopped

1 cup thai basil (purple stems and small green leaves)

2 roma tomatoes, chopped

1/2 lb thin, flat rice noodles cooked according to package directions

Make the sauce by combining the tamari, oyster sauce, brown sugar, lime juice, vegetable oil and peanut oil and mix well. Set aside. Coat the tofu cubes in corn starch and pan fry or deep fry until golden, then set aside. In a large pan or wok, sautee the onions and peppers in the vegetable oil until tender, about 5 minutes. Add the sauce, basil, tofu, and cooked noodles and stir fry for about 5 minutes. Add the tomatoes and cook another 2 minutes or so. Serve hot with thai basil to garnish. Serves 2-3.