Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Peel and mince or grate garlic. Zest and quarter lemon.

Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ½-inch cubes.

In a small pot, combine rice, 1¼ cups water (2¼ 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.

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.

Divide rice between bowls; top with broccoli and tofu in separate sections.

Top broccoli with a pinch of lemon zest and sprinkle tofu with as many remaining chili flakes as you like. Serve with remaining lemon wedges on the side.