Combine tofu and cornstarch in large bowl and toss. Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tofu and cook, tossing occasionally, until crispy and browned in places, 5 to 8 minutes. Transfer crispy tofu to paper towel-lined plate and sprinkle with salt.

Melt butter in same skillet over medium heat. Add garlic, ginger, shallot, and just 1 tsp bird’s eye chile. Cook until shallot softens, 1 to 2 minutes. In small bowl, whisk together tamari and sugar. (TIPS: Wash hands and cutting board well after handling spicy chiles. Use more chile if you prefer more spice.)

Add tofu, tamari mixture, scallion, celery, and 1½ tsp pepper to skillet with aromatics. Cook until tofu is heated through, 3 to 4 minutes. (TIP: Use more pepper if you prefer more spice.)

Make small tear at top of brown rice bag and microwave bag for 90 seconds. (TIP: You can also combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

Divide brown rice between bowls and top with black pepper tofu. Add gai lan, ¼ cup water, and a pinch of salt to same skillet over high heat. Cook until gai lan is crisp-tender, 2 to 3 minutes. Serve gai lan on side. 好吃!

You can also cook tofu in air-fryer at 400°F for 6 to 8 minutes; just omit cornstarch. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.