In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.

• Remove any coarse stems from the dandelion greens; coarsely chop the leaves.

In a medium bowl, combine the dandelion greens and quick-pickle brine. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

• Pat the tofu dry with paper towels and cut it crosswise into ½-inch-thick slices.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the tofu, season with salt and pepper, and cook, turning once, until lightly browned and crisp, 2 to 3 minutes per side. Reduce the heat to low, add the char siu base, and stir to coat the tofu. Cook until the sauce has thickened slightly, about 1 minute. Remove from the heat. While the tofu is cooking, start the salad.

• Using your hands or a sharp knife, peel the orange. Cut the fruit crosswise into ½-inch-thick slices or see Chef’s Tip on supreming. Discard any seeds. 
• Trim the root ends from the scallions; cut the scallions on the diagonal into 1-inch pieces.

In a medium bowl, toss together the orange, scallions, and carrots. Season to taste with salt and pepper.

Transfer the rice to individual bowls. Using a slotted spoon, remove the pickled greens from the brine. Top the rice with the tofu, greens, and orange salad. Garnish with the black sesame seeds and serve.