Crispy Lemon Chik'N

I like to veganize recipes. If a savory recipe calls for oil, I probably subbed water and just didn't edit the recipe yet

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 ½ 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*

½ tsp Salt*

note: Not included

For full ingredient list, see Nutrition.

Allergens: sesame, soy

Tools: Small saucepan with lid, Foil-lined baking sheet, Large nonstick skillet

Directions at purplecarrot.com

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