Open sesame! Access is wholly granted to big, shiny flavour when you add this treasure to your weeknight dinner roster. It's a classic ginger-soy combo that gets you through the door, but the extra razzle-dazzle comes from pan-caramelised beans tossed in a roasted sesame dressing.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Trim beans and snow peas. Heat a frypan over high heat. Add beans, snow peas, 2 teaspoons soy sauce and 2 teaspoons water to frypan and cook, tossing, for 2–3 minutes or until beans and snow peas are slightly caramelised. Remove from pan and set aside to cool slightly. Wipe out frypan.
Slice tofu into 6 x 1cm-thick slices and dust in cornflour. Heat vegetable oil in a frypan over medium-high heat, add tofu and cook for 2–3 minutes each side or until caramelised. While tofu is cooking, continue with step 4.
Finely slice spring onion. Peel and grate ginger. Place ginger in a small bowl with remaining soy sauce, sugar and stir to combine.
Once tofu is cooked, remove pan from heat and add soy glaze. Turn tofu to coat in the glaze.
Place beans, snow peas, sesame dressing, spring onion and rice wine vinegar in a bowl and toss to combine. Season to taste. Divide rice between bowls and top with tofu, sesame beans and drizzle with any pan juices.