Bring a medium saucepan of salted water to a boil for the carrots. Peel and mince the ginger. Trim and mince the scallions. Zest and halve the lemon. In a small bowl, combine ½ tsp lemon zest, 2 tsp lemon juice, minced ginger, minced scallions, 2 tbsp olive oil, ¼ tsp salt, and a pinch of pepper In a small bowl. Whisk the green ginger relish well to combine.

Peel the thinly slice the carrots. Add the sliced carrots to the boiling water and cook until fork tender, about 3 to 4 minutes. Drain the carrots, return to the saucepan off of the heat, and toss with 1 tbsp of the green ginger relish and a pinch of salt and pepper.

Drain the tofu and cut into 6 slices, or steaks, and pat dry with paper towels. Add the cornstarch to a large bowl with 3 tbsp water and whisk well. Toss the tofu in the cornstarch mixture to evenly coat. Add the panko breadcrumbs to a plate and season with salt and pepper. Press the tofu steaks into the breadcrumbs to coat them fully.

Place a large nonstick skillet over medium heat with ¼ cup vegetable oil. Once the oil is hot, lay the tofu steaks into the skillet and cook until browned, about 3 minutes per side. Transfer to a plate, sprinkle with salt.

Cut a small hole in the brown rice and microwave on high until hot, 1 minute. Divide the brown rice between large plates and top with the crispy tofu. Spoon over some of the green ginger relish and serve with carrots. Enjoy!