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)

Whisk together garlic, orange juice, tamari, sugar, and sriracha in medium bowl.

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)

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 minutes. (4-serving meal: use 4 tsp sesame seeds) (TIP: Work in batches for the 4-serving meal.)

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 and sauce.)

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!