Stir together just half the garlic, gochujang, just 1 tbsp peanut butter, tamari, sugar, and ¼ cup warm water in medium bowl. (4-serving meal: use 2 tbsp peanut butter, ½ cup warm water) (TIP: Keep remaining peanut butter for your own use.)

Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tofu and cook until crispy in places, 3 to 5 minutes. Add gochujang sauce and cook, stirring frequently, until browned, 4 to 5 minutes. Transfer gochujang tofu to plate and cover to keep warm. Wipe skillet clean. (4-serving meal: use 2 tbsp vegetable oil) (TIP: Work in batches for the 4-serving meal.)

Add 1 tsp vegetable oil to same skillet and return to high heat. Add remaining garlic, green beans, sesame seeds, and a pinch of salt. Cook until garlic begins to brown, 2 to 3 minutes. Add ¼ cup water, cover, and cook until green beans are crisp-tender, 3 to 4 minutes. (4-serving meal: use 2 tsp vegetable oil, ½ cup water)

Make small tear at top of brown rice bag and microwave bag for 1 minute. (TIP: If you don’t have a microwave, add precooked brown rice and 1 tbsp water to a small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

Divide brown rice between bowls and top with gochujang tofu and sesame-garlic green beans.