Heat half the oil in a wok or deep frying pan until smoking, add the tofu and stir-fry for 2–3 minutes until golden all over. Remove with a slotted spoon.
Add the remaining oil to the pan, add the ginger and garlic and stir-fry for 10 seconds, then add the broccoli and sugar snap peas and stir-fry for 1 minute.
Return the tofu to the pan and add the stock, chilli sauce, soy sauces, lime juice and sugar. Cook for 1 minute until the vegetables are cooked but still crisp. Add the basil leaves and stir well. Serve immediately with rice or noodles.