Step 1

Sauté tofu and veggies: Warm 1 tablespoon of the oil in a large skillet over medium-high heat. Add tofu and half of the salt; sauté until light golden, about 3 minutes. Add carrots and sauté until tender, 1 to 2 minutes. Add bell pepper and remaining salt. Saute until bell pepper starts to soften, about 1 minute. Transfer everything to a bowl, set aside.

Step 2

Sauté aromatics and rice: Add 1 tablespoon of the oil to the skillet, over medium-high heat. Add shallots and garlic, stirring continuously until fragrant, about 30 seconds. Add rice. Sauté, tossing until rice is hot and slightly crisp, about 4 minutes.

Step 3

Add curry paste: Push the rice to the edges of the skillet. To the middle of the skillet, add remaining 1 tablespoon oil, then green curry paste. Let sizzle until fragrant, 30 to 60 seconds, stirring. Pour water over curry paste and stir vigorously to mix. Then, gently stir the curry mixture into the rice until it's evenly coated. Stir in tamari and green peas and cook until defrosted, about 1 minute.

Step 4

Finish seasoning: Add tofu and vegetables to the rice. Toss to mix. Taste and adjust seasoning (more salt or tamari, and curry paste if needed). Stir in the cilantro and basil. Scoop rice into bowls and serve with a lime wedge for squeezing.