Preheat the oven to 425°F. Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.

Drain the tofu and slice into six 1-inch thick squares. Pat dry with paper towels. Add the cornstarch to a large bowl and whisk with 2 tbsp water. Add the tofu to the bowl with the cornstarch and gently toss the tofu to evenly distribute the cornstarch.

Place the panko breadcrumbs onto a plate and mix together with 1 tbsp vegetable oil and a pinch of salt and pepper. Press the tofu into the breadcrumbs and lay it onto a baking sheet. Bake the tofu until golden brown, about 15 to 18 minutes.

Cut the lemon in half and cut half into wedges. Add the tahini, just 1 tbsp lemon juice, 2 tbsp warm water, and a pinch of salt to a small bowl. Whisk the lemon tahini sauce until smooth.

Peel and thinly slice the garlic. Thinly slice the gai lan. Place a large skillet over medium-high heat and add 1 tsp vegetable oil and sliced garlic. Cook until the garlic is fragrant, about 30 seconds. Add the gai lan and a pinch of salt and cook, tossing occasionally, until crisp-tender, about 2 to 3 minutes.

Divide the red quinoa between plates and top with the Tofu Katsu and garlicky gai lan. Drizzle with lemon tahini sauce. Serve with lemon wedges. Bon appétit!