Crispy Lemon Chik'n
with Brown Rice & Gai Lan
INGREDIENTS
- ½ cup short-grain brown rice
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 2 tbsp tamari (divided)
- ¼ cup cornstarch (divided)
- 4 tsp vegetable broth concentrate
- 1 lemon, juiced
- 3 tbsp turbinado sugar
- 1 1/2 tbsp agave
- 6 oz gai lan, roughly chopped
- 1 oz ginger, peeled and minced
- 2 garlic cloves, peeled and minced
- 1 tbsp white sesame seeds
- 2 scallions, thinly sliced
- 3 tbsp vegetable oil*
- 1/2 tsp Salt*
- *Not included
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 425°F. Combine brown rice, 1 cup water, and a pinch of salt in 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 fork.
Brush foil-lined baking sheet with 1 tbsp vegetable oil. Combine tofu, 1 tbsp vegetable oil, and just 1½ tbsp tamari in large bowl. Sprinkle just 2 tbsp cornstarch on tofu and gently toss. Transfer coated tofu to prepared baking sheet and bake until lightly browned and crispy, 35 to 40 minutes.
Whisk broth concentrate, ½ tsp salt, ½ cup water, remaining tamari, lemon juice, sugar, agave, and just 1 tbsp cornstarch in a medium bowl. TIP: Keep remaining cornstarch for your own use.
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.
Return 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, bring to a simmer, and cook until sugar is dissolved and sauce thickens, about 1 minute.
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!
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