Instructions

• Pat the tofu dry with kitchen paper. Cut it in half lengthways, then slice into 1 cm thick pieces. Arrange the slices on a plate lined with kitchen paper. Cover with another sheet of paper and place a second plate on top to weigh it down. Set aside to drain.
• In a small bowl, add the tamari, mirin, gochujang, garlic, sesame seeds, most of the green onions (reserving some for garnish), and water. Stir to combine.
• Heat the coconut oil in a non-stick skillet over medium-high heat. Add the tofu slices and sauté for four to five minutes on each side, or until golden brown.
• Pour the sauce mixture over the sautéed tofu in the skillet. Scatter the green beans around the tofu. Bring the mixture to a simmer and cook for 10 minutes over medium heat, or until the sauce has thickened and the green beans are tender.
• Sprinkle the reserved green onions over the dish. Squeeze lime juice over the top to taste and season with additional salt if needed. Serve hot alongside the cooked brown rice.