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. (4-servings: use 2 tsp vegetable oil)
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. (4-servings: use 1 tsp salt, 6 tbsp water)
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. (4-servings: use 6 tbsp cornstarch, ¼ cup vegetable oil)
Make small tear at top of rice bag and microwave bag for 1 minute. 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.)
SIMILAR RECIPES
General Tso’s Tofu with Quinoa & Steamed Broccoli
General Tso’s Tofu with Quinoa & Steamed Broccoli
Taiwanese Tofu Lettuce Cups with Dates & Gingered Rice
