Whisk together the sambal, soy sauces, vinegar, and sugar in a small bowl until well combined (be sure to omit the oyster sauce for this vegetarian version).

Heat oil in a wok and fry the green beans until they begin to blister, about 1 minute. Add the tofu and bell pepper, frying for another 2 minutes until the beans start to wrinkle, then remove everything to a plate using a slotted spoon.

Sauté the garlic and ginger in the remaining oil for 20 seconds. Return the vegetables and tofu to the pan, pour in the sauce, and toss for 1 minute until everything is glazed.

Stir in the basil leaves and serve immediately while the heat is still rising from the wok.