Crispy Lemon Chick'n
with Brown Rice & Gai Lan
A Chinese-American takeout classic gets a plant-based upgrade. Bite-size pieces of crispy tofu are tossed in sticky lemon-ginger sauce and sesame seeds. Gai lan, or Chinese broccoli, has glossy, flat leaves, thick, hearty stems, and small florets similar to broccoli. It pairs perfectly with this sweet-and-savory tofu and hearty brown rice.
Nutrition (per serving)
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INGREDIENTS
- 6 oz gai lan, roughly chopped
- 1 lemon, juiced and zested (divided)
- 4 tsp vegetable broth concentrate
- 4 tsp low-sodium tamari
- 2 tbsp turbinado sugar
- 1/2 tbsp agave
- 2 scallions, trimmed, thinly sliced and green and white parts separated
- 1 oz ginger, peeled and minced
- 2 garlic cloves, peeled and minced
- 1/4 cup cornstarch (divided)
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 1 tbsp white sesame seeds
- 8.8 oz precooked brown rice
- 2 tbsp + 1 tsp vegetable oil
- Salt
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tsp vegetable oil in large nonstick skillet over medium-high heat. Add gai lan and a pinch of salt and cook until crisp-tender, 2 to 3 minutes. Transfer to bowl and cover to keep warm. Wipe skillet clean and set aside for step 3.
Whisk together lemon juice, just half the lemon zest, broth concentrate, tamari, sugar, agave, scallion whites, ginger, garlic, just 1 tbsp cornstarch, ½ tsp salt, and 3 tbsp water in small bowl.
Combine tofu, remaining cornstarch, and a pinch of salt in large bowl and toss to coat. Heat 2 tbsp vegetable oil in same skillet over medium-high heat. Add coated tofu and cook until crispy and browned in places, 6 to 9 minutes. Reduce heat to low, stir in lemon sauce, and bring to a simmer. Cook until thickened and sugar is dissolved, 1 to 2 minutes. Add sesame seeds and toss to coat.
Make small tear at top of rice bag and microwave bag for 90 seconds. Divide brown rice and gai lan between plates and top with crispy lemon chick’n. Sprinkle with scallion greens. 好吃! (TIP: If you don’t have a microwave, combine rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. You can also cook tofu in air-fryer at 400°F for 8 to 10 minutes; omit cornstarch coating.
SIMILAR RECIPES
General Tso’s Tofu with Quinoa & Steamed Broccoli
Tahini Cauliflower Steaks with Red Lentil Skordalia & Charred Green Beans
