Combine the San-J tamari with the chili garlic sauce, set aside.

Cut tofu into ½ inch cubes, pat dry with paper towels and put into a mixing bowl with the cornstarch, toss to coat.

Heat 1 tablespoon of oil in a large skillet or wok over high heat until it starts to shimmer, add half the tofu in an even layer in the pan. Cook the tofu undisturbed for 2 minutes. Gently flip and stir the tofu. Continue to cook and stir until the tofu is lightly golden brown on all sides, 3 - 4 minutes. Remove the tofu to a plate and set aside. Heat 1 more tablespoon of oil in the pan and cook the remaining tofu the same way. Remove from pan.

Reduce heat to medium; add the remaining tablespoon of oil and the green beans. Cook the green beans, stirring, for 1 minute. Add ¼ cup of water and continue to cook the beans for 3 minutes or until they are bright green and crisp tender. Increase the heat back up to high, add the reserved sauce mixture and boil for 1 minute or until it reduces slightly. Add the tofu and cook for 1 minute. Serve immediately.