Rinse jasmine rice under cold water, then cook with 3 cups of water and a pinch of salt. Set aside.
Heat oil in a large skillet over medium-high heat. Add tofu and cook until golden on all sides. Remove and set aside.
In the same pan, sauté garlic and chili for 30 seconds. Add bell pepper and green beans, stirring for 3–4 minutes.
In a bowl, whisk soy sauce, maple syrup, rice vinegar, and cornstarch mixture.
Return tofu to the pan, pour in the sauce, and stir well.
Add Thai basil leaves, tossing for a final minute until wilted.
Serve the stir-fry over warm jasmine rice.
Garnish with sesame seeds and green onions. Enjoy immediately!
