Cook the rice: Preheat oven to 425°F. Combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 15 to 18 minutes. (4-serving meal: use 2 cups water)

Prepare the orange sauce: Whisk together garlic, orange juice, tamari, sugar, and sriracha in medium bowl.

Roast the green beans: Combine green beans, 1 tsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss. Roast until tender and browned in places, 6 to 8 minutes. (4-serving meal: use 2 tsp vegetable oil)

Crisp the tofu: Combine tofu, cornstarch, just 2 tsp sesame seeds, and a pinch of salt and pepper in large bowl and toss to coat tofu. Heat sesame 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 minut

Add the sauce: Add scallions to skillet with tofu and cook until beginning to char, 1 to 2 minutes. Reduce heat to low and add orange sauce. Toss to coat and cook until sauce thickens, about 30 seconds. (TIP: For the 4-serving meal, add all the tofu back to the pan before adding the scallions a

Serve: Divide sticky rice and roasted green beans between serving plates and top with sesame orange tofu. Sprinkle with remaining sesame seeds and serve with orange wedges. 好吃!