If you don’t have leftover jasmine rice on hand, cook a plain batch of rice and cool it for at least 6 hours to stiffen the rice. If cooking on the stove top use a ratio of 2 cups rice to 3 cups water. If cooking in a rice cooker use 3 cups rice and 3 cups water.

Heat the canola oil in a frying pan or wok over medium-high heat. Meanwhile, cut the pressed tofu in 1 inch strips. After 90 seconds when the oil is hot, stir fry the tofu pieces for 6-7 minutes until lightly golden brown all around. Remove the fried tofu from the pan and set aside.

Heat the oil in a large pan or wok over medium heat. After 90 seconds when the oil is hot, add the shallots and red bell pepper, stirring frequently for 4 minutes, until softened. If using lime leaves, tear them into pieces and add them to the pan.

Add the green curry paste and stir well, cooking for 1-2 minutes until fragrant. Add the fried tofu and stir to coat with the paste.

Increase to medium-high heat and add the rice, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes until the rice is heated through and well combined with the curry mixture.

Add the peas, Thai basil, vegetarian oyster sauce, sugar, and tamari. Stir well and cook for another 3-4 until the basil is wilted, and the rice is golden and lightly fried in some spots.

Pour in the coconut milk and bring to a simmer, so that the liquid absorbs into the rice and veggies. Transfer to serving plates and garnish with cilantro, Thai basil, and sliced chilies, if using.