Put the rice and 1 1/2 cups water in a small saucepan. Bring it to a boil over high heat.

Cover the saucepan, turn the heat to low, and cook the rice for 15 minutes. Take the saucepan off the heat and let the rice sit, still covered, while you cook the stir-fry.

Tear the tofu into rough 1-inch pieces. The uneven edges will brown better than smooth cubes.

Blot the torn tofu dry again with a clean kitchen towel or paper towels. Drier tofu will color more easily in the skillet.

Stir the soy sauce, dry sherry, brown sugar, and 2 teaspoons of the toasted sesame oil together in a small bowl. Set the bowl near the stove.

Heat a large skillet or wok over medium-high heat. When the pan is hot, add 1 tablespoon of the neutral oil.

Put the tofu into the skillet in one layer. Cook it for 4 to 5 minutes without moving it much, until the bottom looks deep golden brown.

Turn the tofu pieces with a spatula and cook for 3 to 4 minutes more, until several sides are browned. Transfer the tofu to a plate.

Add the remaining 1 tablespoon neutral oil to the same skillet. Put the green beans into the skillet and cook for 2 minutes, stirring often.

Add the mushrooms to the skillet with the green beans. Cook for 4 to 5 minutes, stirring every minute or so, until the mushrooms shrink and brown and the beans are bright green with a few blistered spots.

Add the sliced garlic and chopped ginger to the skillet. Stir for 30 seconds, just until they smell fragrant.

Return the browned tofu to the skillet with the vegetables. Pour the soy sauce mixture into the skillet.