Vegan Spicy Lemon Maple Tofu

• In a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain) and a pinch of salt. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. (Save jasmine rice for another use.)

• While rice cooks, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until tender and lightly browned, 10-12 minutes.

• Place tofu in a large bowl; season with salt and pepper. Add half the cornstarch and toss until evenly coated. • Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu in a single layer and cook until golden and crispy, 1-3 minutes per side. (For 4 servings, you may need to work in batches, adding another drizzle of oil per batch.) Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

• In a small bowl, whisk together remaining cornstarch and 2 TBSP water (4 TBSP for 4 servings). • Heat a drizzle of oil in pan used for tofu over medium-low heat. Add garlic and a pinch of chili flakes; cook, stirring, until fragrant, 30-60 seconds. • Whisk in cornstarch mixture, maple syrup, veggie stock concentrate, mushroom stock concentrate, chili sauce, and juice from one lemon wedge (two wedges for 4). • Bring to a simmer and cook, stirring occasionally, until thickened, 2-3 minutes (if sauce seems too thick, add splashes of water). Remove from heat. • Return fried tofu to pan and toss until coated in sauce.