Crispy Lemon Chik'n

Preheat the oven to 425°F. Add brown rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 30 to 35 minutes. Fluff rice with a fork.

Add tofu, 1 tbsp vegetable oil, and just 1½ tbsp tamari to a large bowl. Sprinkle just 2 tbsp cornstarch on tofu and gently toss. Add coated tofu to a parchment-lined baking sheet and bake until lightly browned and crispy, 35 to 40 minutes. TIP: If you don’t have parchment paper, you can spread 1 tsp vegetable oil on the baking sheet instead.

Add bouillon cube and ½ cup hot water to a medium bowl. Whisk to dissolve the cube. Add remaining tamari, lemon juice, turbinado sugar, and agave and stir to combine. Add just 1 tbsp cornstarch and 1 tbsp cold water to a separate bowl and mix until smooth. TIP: Keep remaining cornstarch for your own use.

Heat 1 tsp vegetable oil in a 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 a bowl.

Return the same skillet to medium-high heat with 2 tsp vegetable oil. Add ginger and garlic and cook until fragrant, about 30 seconds. Reduce heat to low, add lemon tamari sauce, and bring to a simmer. Cook sauce until sugar is dissolved. Add cornstarch and water mixture and cook until sauce thickens, about 30 seconds.

Add baked tofu and sesame seeds to lemon tamari sauce and stir. Divide brown rice and gai lan between plates and top with crispy lemon chik’n. Sprinkle with scallion. Enjoy!