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.

Whisk together lemon juice, just half the lemon zest, broth concentrate, tamari, sugar, just 1/2 tbsp agave, scallion whites, ginger, garlic, just 1 tbsp cornstarch, ½ tsp salt, and 3 tbsp water in small bowl.

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.

Make small tear at top of rice bag and microwave bag for 90 seconds. Divide brown rice and gai lan between plates and top with lemon-ginger tofu. Sprinkle with scallion greens. 好吃! (TIP: You can also combine rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

You can also cook tofu in air-fryer at 400°F for 8 to 10 minutes; omit cornstarch coating. 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.