Preheat broiler with rack 6 inches from heat.

Cook brown rice according to package directions in unsalted water.

Cut tofu crosswise into 6 squares about ¾ inch (2 cm) thick. Cut each slice again diagonally into 2 triangles and arrange in a 9 x 13" (2 L) baking dish. Arrange chicken thighs in another 9 x 13" (2 L) baking dish.

Stir together marinade of sodium reduced Tamari, sesame oil and freshly ground black pepper in a small bowl. Use a kitchen brush to coat both sides of the tofu and chicken pieces with marinade. Place in refrigerator if you are not going to broil right away.

Broil tofu and chicken until golden, flipping once. The tofu will take about 4 minutes per side. The chicken thigh will need about 5-6 minutes per side or until it reaches an internal temperature of 165°F (74°C). Watch very carefully to prevent scorching! If the tofu and chicken are refrigerated they could take slightly longer to broil.

Serve over cooked brown rice and garnish with sesame seeds. Serve with lemon dipping sauce (recipe below).

Make two small bowls of drizzling sauce, one spicy and one not. To one of the bowls add the minced hot chili. Then whisk together freshly squeezed lemon juice, fresh lemon zest, low sodium soy sauce, minced ginger and sesame oil and divide between two bowls. Garnish each bowl with fresh minced chives. Let sit at room temperature. Place spoons in bowls so diners can drizzle sauce over Broiled Black Pepper Chicken & Tofu and the brown short-grain rice (above).