Follow the steps in order for the best result.
Press the Tofu: Several hours before you plan to cook, place the tofu block in a bowl. Apply a weight on top to press out as much excess water as possible. This step is crucial for achieving the right texture.
Blanch the Green Beans: Bring a pot of salted water to a boil. Add the trimmed green beans and cook for approximately 3 minutes, until they are bright green and slightly tender.
Cool and Prep the Beans: Immediately transfer the blanched green beans to a colander and rinse them under cold water to stop the cooking process. Once cooled, cut the beans in half.
Dice the Tofu: Cut the pressed tofu into 1/2-inch cubes. These bite-sized pieces will absorb the flavorful sauce beautifully.
Prepare the Szechuan Sauce: In a small bowl, whisk together the tamari soy sauce, sake (or water), hot chili paste, and raw sugar. Stir until the sugar is dissolved and the sauce is well combined. Set aside.
Sauté Aromatics: Heat the sesame oil in a large sauté pan over medium heat. Add the minced garlic and ginger and sauté for about a minute, until fragrant. Be careful not to burn the garlic.
Combine Tofu and Green Beans: Add the diced tofu and halved green beans to the pan. Sauté, stirring occasionally, until everything is heated through.
Add the Szechuan Sauce: Pour the prepared sauce over the tofu and green beans. Continue to sauté until the sauce thickens and becomes bubbly, coating all the ingredients evenly.
Season and Serve: Season with salt and pepper to your liking. Give it one last stir.
Serve immediately and enjoy!