Bring a large pot of water to a boil, and have a large bowl of ice water ready. Cook the green beans in the boiling water for 2 minutes. Remove them from pot with a slotted spoon and place them in the ice water to keep them from cooking. After a few minutes, remove them from the ice water and set aside.
Heat 2 teaspoons of oil and 2 teaspoons of tamari in a large pan over medium-high heat. Add the tofu to the oil and cook for about 2 or 3 minutes per side, until each side is lightly golden. Remove the tofu from heat and set aside.
Lower the heat to medium. Add the rest of the oil to the pan along with the garlic and ginger and cook until translucent and fragrant, about two or three minutes.
Add the red curry paste and mix with the ginger and garlic. Cook for about a minute.
Add the rest of the tamari, lime juice, kaffir lime leaves, stock, agave, red pepper flakes, and salt to the pan. Stir and mix well.
Increase the heat to medium-high again. Add the green beans and tofu to the pan and toss to coat. Cover and cook for about 5 minutes, or until the green beans are crisp-tender.
Serve hot, topped with the scallions, crushed peanuts, and pepper slices. Serve with cooked brown rice.