Before starting, wash and dry all produce.Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Meanwhile, trim, then halve green beans.Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Finely chop chili. (TIP: Remove seeds for less heat. We suggest using gloves when prepping chilies!)Pat tofu dry with paper towels, then crumble into pea-sized pieces. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then green beans. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Transfer to a plate, then cover to keep warm.

Add 1 tbsp (2 tbsp) oil to the same pan, then onions and tofu.Cook, stirring often, until tofu is golden-brown all over, 6-7 min. Season with salt and pepper.Add chilies, brown sugar and ginger-garlic puree. (NOTE: Reference heat guide.) Cook, stirring often, until tofu mixture is fragrant and turns dark-brown, 2-3 min.

Remove the pan from heat.Stir in lime zest, soy sauce, fish sauce, green beans, 2 tsp (4 tsp) lime juice and 2 tbsp (4 tbsp) water.Cook, stirring often, until green beans are warmed through, 1-2 min.

Fluff rice with a fork, then season with salt and pepper, to taste.Divide rice between plates.Top with tofu stir-fry.Squeeze a lime wedge over top, if desired.