In a small bowl, whisk together soy sauce, sesame oil, brown sugar, 1 teaspoon cornstarch and ½ cup water. Set aside.
1/4 cup Soy sauce, 1 Tbsp Sesame oil, 2 Tbsp Light brown sugar, 1 tsp Corn starch
Spread the tofu cubes onto a few layers of paper towels and pat them dry. In a medium bowl, toss the cubes with the remaining ¼ cup of cornstarch and fully coat the tofu.
14 oz Firm tofu, cut into 1" cubes, 1/4 cup Corn starch
In a large skillet, heat 2 tablespoons of oil over medium heat. Once the oil is hot and shimmery, add the tofu and cook until all sides are golden, 10 to 12 minutes. Transfer the tofu onto a plate and season with salt.
2 Tbsp Olive oil
In the same skillet, heat 1 tablespoon of oil over medium heat, add the broccoli and cook, undisturbed, until broccoli is lightly charred on the bottom, 2 to 3 minutes. (Do not be tempted to move them!) Toss and cook until the other sides of the broccoli are darkened in spots, another 2 to 3 minutes.
2 ea Medium broccoli crowns, cut into florets, 1 Tbsp Olive oil
Add 1 tablespoon oil, the garlic, ginger and scallions to the same skillet and stir until fragrant, 1 to 2 minutes. Adjust the heat to low, add the tofu back to the skillet, and stir in the reserved soy sauce mixture. Bring to a simmer, tossing frequently, until the broccoli and tofu are evenly glazed, 30 seconds to 1 minute.
4 cloves Garlic, minced, 1-1/2 inches Fresh ginger, minced, 3 ea Scallions, chopped, 1 Tbsp Olive oil
Serve the tofu and broccoli topped with toasted sesame seeds, with rice alongside.
1/2 tsp Toasted sesame seeds, 1 cup Rice