Note: If lemongrass is unavailable, substitute the grated zest of 2 lemons.
1. Heat 1 Tbsp. of the oil over medium-high heat in a large nonstick skillet until very hot. Fry tofu until golden, about 3 to 5 minutes. Turn over and fry another side. Remove tofu and drain on a paper towel-,-lined plate.
2. Remove tough outer stalks from lemongrass, then trim ends to use only the middle heart of the stalk, which is pale yellow and softer than the outer layers. Cut into 1?2-inch pieces. Drop into a food processor through the feed tube with the machine running, along with garlic and red pepper flakes. Pulse until coarsely chopped.
3. Add remaining 1 Tbsp. oil to skillet and heat over medium heat. Add lemongrass mixture, onion, and bell peppers. Cook over medium-low heat, stirring, for about 1 minute, until fragrant. Add mirin, wine, or water, stir, and partially cover. Cook until onions are tender, about 5 minutes.
4. Add coconut milk, soy sauce, sugar, and salt and stir to mix. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer, add green beans, and stir. If desired, thin the stew with a few tablespoons of water. Cover and cook until beans are tender, about 6 minutes. Uncover and add reserved tofu and basil or cilantro. Heat over medium heat until tofu iswarmed through. Transfer to a serving bowl and serve hot, garnished with lime wedges if desired.
Source: Fresh Magazine January, February 2010