to brown. add the garlic and crushed hot pepper and cook for another couple minutes, or until the garlic begins to brown. stir in the red wine and water, bring to a boil, then lower to a simmer. cook the liquids for a couple minutes, then stir in the tomatoes, and salt. simmer the sauce for about 10 minutes, then add the chopped basil and simmer another 10 minutes or so.
heat the olive oil in a skillet that is large enough to hold the tofu in a single layer. when the oil is hot add the tofu. cook the tofu, while stirring occasionally, until it is golden brown and crispy. 