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Bring a large pot of water to a boil. Once boiling, add the dried bean curd knots and let it simmer for about 2 minutes or until tender. Remove from heat and drain the knots. Press them with a spatula to remove excess water. Cover and set aside.
Heat the oil in a large skillet over medium heat. Once hot, add the garlic, ginger, red pepper flakes, sesame seeds, and green onions. Fry for 2-3 minutes or until sesame seeds are golden brown.
Add the bean curd knots to the skillet and sauté for 1-2 minutes, stirring regularly to prevent sticking.
Deglaze the pan with the soy sauce, lime juice, and maple syrup and cook for another 2 minutes, stirring regularly to coat the bean curd knots with the sauce. Remove from heat and top with more green onions.
Serve the spicy bean curd knots on top of rice, with sautéed greens on the side!