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.

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. (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 90 seconds. 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.)

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.