Set a large skillet over medium heat.

Put the sliced almonds into the dry skillet and toast them for 2 to 3 minutes, stirring often, until they smell nutty and look lightly golden. Transfer the almonds to a plate.

Return the skillet to medium-high heat and add 1 tablespoon of the olive oil.

Put the torn tofu into the skillet in a single layer as much as you can.

Cook the tofu for 4 minutes without moving it much, until the bottom sides look deep golden in spots.

Turn the tofu pieces with tongs or a thin spatula.

Cook the second side for 3 to 4 minutes, until the tofu looks browned on the edges. Transfer the tofu to a plate.

Add the remaining 2 tablespoons olive oil to the skillet.

Put the sliced red onion into the skillet and cook for 2 minutes, stirring often, until it starts to soften.

Add the green beans and 1/2 teaspoon of the kosher salt to the skillet.

Cook the green beans for 4 to 5 minutes, stirring often, until they are bright green with a few browned spots and are still a little crisp in the center.

Add the sliced garlic and the smoked paprika to the skillet.