Inspired by a Thai classic, this stir-fry swings savory and sweet, with umami from the sauce, and the licorice scent of basil leaves.
Allergen Note: Contains wheat, soy.
Trim and cut the green beans into bite-size pieces. Slice the shallot. Slice 4 cloves garlic. Thinly 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. Drain the tofu, pat dry with paper towels, and crumble the tofu.
In a large wok or sauté 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 golden, 3 to 4 minutes. Return the green bean mixture to the pan and stir to warm through. 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.