Crumble the pressed tofu into a bowl using your hands or a fork until the texture resembles ground meat.

Heat a large skillet or cast-iron pan over medium-high heat until the oil shimmers. Increase the heat to high and add the green beans, leaving them untouched for 2 to 3 minutes until deeply browned on one side.

Toss the beans and continue cooking for about 10 minutes total, until they are blistered and slightly wrinkly all over. Sprinkle with salt, then remove the beans from the pan and set aside.

Wipe the pan if needed, add more oil, and lower the heat to medium. Sauté the onion and ginger for about 1 minute until the onion is translucent and fragrant. Stir in the garlic and cook until it turns lightly golden.

Add the crumbled tofu to the pan along with the chili-garlic oil, toasted sesame seeds, hoisin sauce, brown sugar, soy sauce, and dark soy sauce. Increase the heat to high and stir in the Shaoxing wine, allowing the liquid to bubble and evaporate.

Lower the heat back to medium-high and continue cooking the tofu for 5 to 7 minutes, turning it every few minutes. The tofu should become dry and crisp at the edges as the moisture evaporates.

Return the green beans to the pan and stir-fry for 3 to 4 minutes to heat through and meld the flavors. Garnish with the bird's eye chile if using, and serve hot with rice.