Place mango, soy sauce or tamari, lime juice, cumin, chili paste and cornstarch into food processor or blender. Blend until smooth, stopping to scrape down sides of bowl or pitcher as needed. Set aside.

Cut tofu into ½ inch thick triangles or strips.

Coat a large, flat bottomed skillet with 1 tablespoon of oil and place over medium heat. Once oil is hot, add tofu pieces in a single layer. Cook until lightly browned on bottoms, about 4 minutes. Flip and cook until browned on opposite sides, about 4 minutes more. Remove from heat and transfer to a plate.

Add remaining oil to skillet, along with garlic, ginger, white parts of scallions and dried chili peppers. Saute for 1 minute. Raise heat to high and add green beans. Stir-fry until tender-crisp, about 2 minutes.

Reduce heat to medium. Add tofu back to skillet, along with mango sauce. Flip a few times to incorporate and cook for about 1 minute, just until sauce thickens a bit and coats tofu and green beans.

Divide onto plate and sprinkle with green parts of scallions. Serve with jasmine rice.