1. Slice green parts of green onions thinly on a bias; cut white parts into 2-inch sections. Trim green beans if needed. Cut tofu in half horizontally, then into bite-size strips. Pat dry and coat with 1 tablespoon cornstarch.
2. Combine ginger paste, garlic paste, soy sauce, gochujang, chili crunch, and maple syrup; whisk to blend. Whisk water and remaining 2 tablespoons cornstarch until blended; set aside.
3. Preheat large sauté pan (or wok) on medium-high 2–3 minutes. Place oil in pan; add tofu and cook 2–3 minutes, stirring occasionally, until golden brown. Remove tofu with slotted spoon and cover to keep warm.
4. Add green beans to pan, cook and stir 2 minutes until lightly browned. Stir in white parts of green onions and cook 1 minute.
5. Reduce heat to medium-low and stir in soy sauce mixture; cook 1–2 minutes, stirring often, until green beans are crisp-tender. Add cornstarch mixture and cook 1 minute until sauce thickens. Remove from heat.
6. Remove green beans from pan with slotted spoon and place in center of platter. Toss tofu with remaining sauce in pan and arrange around green beans. Top with green parts of green onions and sesame seeds, if using. Serve.

Chef's Tip: Place tofu between paper towels and place a heavy pan on top to press tofu for 30 minutes if desired. Pressing extra-firm tofu isn't necessary.