Step 1

Heat a well-seasoned wok or large nonstick skillet over medium-high heat until hot. Add 1 tablespoon of the oil, followed by the onions, and cook, stirring or tossing, until softened, about 2 minutes. Add the ginger and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add the turmeric, salt and pepper and cook, stirring constantly, until no pockets of turmeric remain, about 45 seconds.

Step 2

Add the rice, the remaining 1 tablespoon of oil and cook, stirring, until the rice is well coated in the turmeric and has a golden glow, 2 to 3 minutes.

Step 3

Add the tomatoes, tofu and garlic and cook, stirring or tossing every 30 seconds or so, letting the tomatoes soften just on the outside, for about 2 minutes. Taste, and season with more salt and pepper, if needed. Turn off the heat, divide the rice among bowls, garnish with the scallions and a sprinkling of the cilantro and basil. Place lime wedges, if using, and the remaining cilantro and basil on the table (no such thing as too many fresh herbs), and serve.