In the meantime, to a small mixing bowl, add half of the sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), tamari, maple syrup, almond butter, lime juice, and chili garlic sauce/red pepper flake/Thai chilies. Whisk to combine. Then taste and adjust flavor as needed, adding more almond butter for creaminess / nuttiness, tamari for saltiness, lime juice for acidity, or chili garlic sauce for heat. Set aside.
To the skillet, add remaining sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), green beans and peppers and 2-3 Tbsp (30-45 ml // amount as original recipe is written // adjust if altering batch size) of the marinade. Cover to steam for about 4-5 minutes or until green beans are slightly tender. Then remove lid, increase heat to medium high, and add remaining marinade and the tofu. Cook for an additional 1-2 minutes, stirring frequently. Then remove from heat.
*To cook brown rice, I use the Saveur perfect brown rice method. To cook white rice, add 1 cup white rice and 1 3/4 cups water to a small saucepan and bring to a boil. Then reduce heat to a simmer, cover, and cook until tender - about 20 minutes.
*Tofu method adapted from How to Make Tofu Taste Good.
*Nutrition information is a rough estimate calculated without rice.