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To make the sauce, whisk its ingredients in a bowl until well combined and set aside.
Next, heat the oil in a large sauté pan or wok over medium-high heat. Once the oil is hot, add the tofu and cook, stirring often, until golden and crisp around the edges, 12 to 15 minutes.
Add the onion, garlic, and chilies, and stir-fry until fragrant, 3 to 5 minutes.
Pour in the reserved sauce, tossing to coat the tofu, and continue to cook until it thickens and reduces a bit, 3 to 5 minutes.
Off the heat, add the basil leaves and toss until just wilted, 1 to 2 minutes.
Serve immediately with rice and lime wedges and enjoy!