To make the long beans knot, please check out the video.
Place knotted long beans on a cleaned surface and generously dust both sides with cornstarch. Stuff the long beans knot with the tofu mixture.
In a heated non-stick skillet, add about a tablespoon of oil.
Pan-fry long beans over low heat until golden brown on both sides. Then, push the cooked long beans to the side of the pan.
Using the same skillet, sauté garlic until fragrant, adding more oil if needed. Add in sauce and chile.
Place a lid over & let simmer for 2-3 mins or until the stuffing is fully cooked through. (Thick stuffing takes longer time to cook).
Meanwhile, prepare a thin slurry by mixing 2 teaspoons of cornstarch with 1 tablespoon of water.
While the long beans are simmering, swirl in the cornstarch slurry to thicken the sauce. You may not need to thicken it if you have enough cornstarch from dusting the long beans earlier.
Turn off the heat and garnish with toasted sesame seeds before serving.