Halve the tofu brick horizontally and place on paper towels to absorb as much water as possible. Heat 1 tbsp oil in a pan on high heat, until it glistens. Season the tofu on all sides with salt / pepper and fry at least 4 minutes per side, or until golden and crispy. Be careful not to move it except for flipping, to avoid it from breaking. Reserve.
Add 1 tbsp oil to the same pan and saut the green beans for 3-4 minutes, or until blisters appear. Place in a bowl and reserve.
One more tbsp oil into the pan, and this time add the minced ginger and garlic. Saut until fragrant (30 seconds, more or less). Add coconut milk, soy sauce, molasses. Turn down heat to low and reduce the sauce to half, stirring constantly, until it thickens and becomes syrupy (this will take some 12-15 minutes).
Add cashews and cook in the sauce for 2 minutes. Cube the tofu and add to the sauce, mixing carefully to coat the cubes without breaking them.
To serve, toss the green beans with rice wine and dried scallions. Serve the whole thing in a bowl with your favorite starch (we used steamed basmati rice). Yummers!
