Make the rice: add rice and 2 cups of water to a small saucepan. Bring the mixture to a boil, cover and reduce to simmer for 25 minutes.
Make the green curry paste: add the shallot, garlic, lime juice + zest, 1 tablespoon oil, tamari, sugar, spices, basil and water into a blender. Blend on high until a thick paste forms, about 10 seconds.
Make the curry: heat the remaining oil in a large saucepan or Dutch oven over medium heat. Once hot, add the peppers, green beans and peppers and saute until just starting to soften, about 5 minutes. Add in curry paste and stir together, cooking for another 2 minutes. Pour in coconut milk and tofu and bring the mixture to a boil. Reduce to simmer, partially cover and let cook for 15 minutes.
To serve: just before serving, stir in brown rice vinegar and another splash of tamari. Divide the rice evenly among bowls and top with curry. Sprinkle with fresh herbs, red pepper flakes and a spritz of lime.