Instructions

1. Drain tofu and slice ½" thick. Arrange in a single layer on a kitchen towel set on a rimmed baking sheet or dry cutting board. Season lightly with kosher salt. Wrap towel over tofu like you’re tucking it in and press to expel some moisture. Set aside.

2. Mix sambal oelek, soy sauce or tamari, brown sugar, fish sauce (if using), and 1 Tbsp. water in a small bowl to combine. Cut lime in half; squeeze juice from 1 half into sambal mixture and stir again; set aside. Cut remaining lime half into wedges and set aside for serving.

3. Trim green beans and cut into ¼" pieces. Peel garlic cloves and coarsely chop. Then peel ginger and coarsely chop. Very coarsely chop basil leaves to measure 1 loosely packed cup. Set green beans, garlic, ginger, and basil aside.

4. Heat 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Unwrap reserved tofu and arrange in pan in a single layer. Cook, undisturbed, until golden brown underneath, about 4 minutes. Turn over and cook until other sides are golden brown, about 4 minutes. Sprinkle unsweetened shredded coconut over tofu and cook, turning often to prevent burning, until tofu is coated and coconut is toasted, about 2 minutes. Transfer to a rimmed baking sheet; season lightly with salt.

5. Heat remaining 1 Tbsp. vegetable oil over medium-high. Add reserved green beans and toss to coat; season lightly with salt. Cook, stirring, 30 seconds. Reduce heat to medium, add 1 Tbsp. water, and cover pan. Cook until beans are crisp-tender, about 3 minutes. Uncover pan and add reserved garlic and ginger. Cook, stirring, until fragrant, about 30 seconds. Return tofu to pan and add reserved sambal mixture. Cook, tossing gently, until sauce is nearly evaporated, about 30 seconds. Taste stir-fry and season with more salt if needed. Remove from heat and gently toss in reserved basil.

6. Divide rice among bowls; top with stir-fry. Serve with reserved lime wedges for squeezing over.