Cut the tofu into 1/2-inch slices and wrap in three layers of paper towels. Then, sandwich the bundle between two plates, set a 28-ounce can of tomatoes on top, and leave at room temperature for 30 minutes. Unwrap and cube.
Heat the wok as hot as you can get it. If you turn off the lights, the bottom should glow…I am not kidding. When the wok is very hot, add the sesame oil (there will be smoke) and swirl to coat the pan. Immediately add the cold rice and fry, moving constantly, until the rice is golden, about 2 minutes.
Add the tofu, scallions, and edamame and fry until the scallions wilt, about another 2 minutes.
Add the soy sauce, chili paste, and basil, and fry for 1 minute more. Serve immediately.