Sesame-Orange Tofu

Whisk together garlic, orange juice, tamari, sugar, just half the sesame oil, and sriracha in medium bowl. Set aside.

Heat 1 tsp vegetable oil in large nonstick skillet over medium-high heat. Add green beans and cook until browned in places, 3 to 4 minutes. Add ¼ cup water and reduce heat to low. Continue to cook until green beans are crisp-tender, 2 to 3 minutes. Season to taste with salt and pepper and transfer to plate. Wipe skillet clean. (4-servings: use 2 tsp vegetable oil, ½ cup water)

Combine tofu, cornstarch, just 2 tsp sesame seeds, and a pinch of salt and pepper in large bowl and toss to coat. Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add coated tofu and cook, tossing occasionally, until crispy and browned in places, 5 to 8 minutes. Add scallions and cook until beginning to char, 1 to 2 minutes. Reduce heat to low, stir in orange sauce, and cook until sauce has thickened, about 30 seconds. (4-servings: use 4 tsp sesame seeds, 2 tbsp vegetable oil) (TIP: For 4-servings, crisp tofu in batches. Add all tofu back to skillet before adding scallions and sauce.)

Make small tear at top of rice bag and microwave bag for 1 minute. Divide rice and green beans between serving plates and top with sesame-orange tofu. Sprinkle with remaining sesame seeds and serve with orange wedges. 好吃! (TIP: You can also combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)