Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Make the peanut sauce: in a blender combine peanut butter, water, garlic, ginger, tamari, maple syrup, lime juice, rice vinegar, Sambal Oelek (or chosen hot sauce), and salt and pepper to taste; blend until completely smooth, about 1 minute, then set aside.
Prepare the tofu: tear the tofu into 1–2 inch pieces and place them on a clean kitchen towel; blot to remove excess moisture.
In a medium bowl toss the tofu with 2 tablespoons of the avocado oil and salt and pepper to taste.
Add the arrowroot starch, 1 teaspoon garlic powder, and 1 teaspoon onion powder to the tofu and toss until evenly coated.
Arrange the tofu in a single layer on one half of the prepared baking sheet and roast for 15 minutes.
While the tofu begins roasting, place the trimmed green beans in a clean bowl and toss with the remaining 1 1/2 tablespoons avocado oil, the remaining 1 teaspoon garlic powder, remaining 1 teaspoon onion powder, and salt and pepper to taste.
After the first 15 minutes, remove the baking sheet, stir the tofu to turn pieces, move tofu to one side, spread the green beans on the empty half, and return to the oven for another 15 minutes.
Roast until the tofu is crispy and browned and the green beans are tender with lightly browned spots; optionally broil briefly to crisp further—watch closely to avoid burning.
Serve the crispy tofu and green beans over warm rice, sprinkle with sliced green onions, drizzle with the spicy peanut sauce, and add chili crisp if using.
