Inspired by the Thai classic pad grapow, this vegetarian stir-fry swings savory and sweet, with umami from the sauce, and the licorice scent of basil leaves.
Allergen Note: Contains wheat, soy.
Remove the tofu from the packaging and wrap it in 2 layers of paper towels. Place a heavy skillet or plate on top of the tofu to press out the moisture. Trim and cut half of the green beans into bite-size pieces. Slice the shallot. Slice 4 cloves of garlic. Slice the chile pepper, removing the seeds if you prefer less heat. Pick the basil leaves and toss the stems. Cut the lime into wedges for serving.
Remove the weight from the tofu along with the paper towels. In a large bowl, squeeze and break apart the tofu into small crumbles. Sprinkle the tofu with 1 tablespoon of cornstarch, if you have some on hand, tossing to combine.
In a large wok or nonstick frying pan over medium-high heat, warm 3 tablespoons vegetable oil. Add the shallot, chile, and garlic and stir-fry until golden, 3 to 5 minutes. Add the green beans and stir-fry until tender-crisp, 3 minutes. Transfer the green bean mixture to a bowl.
Return the pan to the heat, and add 2 tablespoons vegetable oil. Add the crumbled tofu and stir-fry until lightly golden and crispy, 7 to 9 minutes. Return the green bean mixture to the pan, drizzle with the stir-fry sauce, and season to taste with soy sauce. Fold in the basil leaves last.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice on plates and spoon the basil tofu and vegetables over. Serve warm, with the lime wedges for squeezing.
Due to seasonal availability, instead of green beans, you may receive sugar snap peas.