This stir-fry uses just a few ingredients, but the flavor is wonderfully complex. The Thai Lemongrass and Chile Soup and Bangkok Noodles (p. 48) make tasty accompaniments.
Heat oil in wok or large, deep skillet over high heat. Toss in garlic and chiles, and stir-fry 2 to 3 minute. Add tofu, and stir-fry until tofu is heated through, about 2 minutes.
Add soy sauce and sugar, and mix well. Add beans, and cook just until bright green, 1 to 2 minutes. Add basil, and mix thoroughly. Transfer to warm platter and serve hot.