Prepare choice of rice according to package instructions. Suggested amount is 3/4 cup cooked rice per bowl (3 cups total) or about 1 cup uncooked rice.

Preheat the oven to 350 F and line a baking sheet with parchment paper.

Break the tofu blocks into bite-sized pieces, placing them in a large bowl. Add the cornstarch, soy sauce, oil. Season with a bit of black pepper. Toss with a spatula until the tofu pieces are coated.

Spread the tofu bites in an even layer on the baking sheet and bake for 25 minutes.

Wipe out the bowl and the sauce ingredients (gochujang, soy sauce, brown or coconut sugar) and mix until fully combined. Set aside for now.

Bring a large pot of 3L of salted water to a boil on the stovetop. Prepare the green beans by washing then chopping or breaking the tips off the ends. Once the water is boiling, add the beans and cook for 3 minutes then drain and rinse under cold water.

Once the beans are in the water, heat the oil in a skillet over medium high heat. Add the garlic and saute for 1-2 minutes. Add the green beans and cook for 1-2 minutes. Add the black pepper, chili flakes and a pinch of salt and toss to coat. Remove from the heat.

Once the tofu is done, add it to the bowl with the sauce and toss to coat. 

Divide the rice between 4 bowls and top each with the tofu and green beans. Top with thinly sliced spring onion and sesame seeds, if desired.