Directions

1. In a medium bowl combine soy sauce, 1/4 cup of the basil and 1/4 teaspoon of the red pepper flakes. Add tofu cubes; turn to coat. Cover and refrigerate 1 hour, turning occasionally.
2. Remove tofu from marinade; reserve marinade. Place tofu in a medium saucepan over medium heat; cook 5 minutes. Stir in broth, ginger, green onions, garlic, and remaining 1/4 cup basil and 1/4 teaspoon red pepper flakes. Add 1 tablespoon of the reserved marinade; cook and stir until heated through. Serve over brown rice.