Drain as much water from the tofu as possible. Unless you have a tofu press, the best way to do this is place the block between several paper towels on a pate, then top with another plate and weight it down with cookbooks, cans of beans, or anything else heavy you have laying around. Let drain for at least 15 minutes.
Preheat oven to 400 degrees. Chop the broccoli into small florets and toss with a tablespoon of olive oil and some salt and pepper. Roast for 15-20 minutes, until just fork tender.
Start your grains. If you're using brown rice and don't have an instant pot, this could take longer to cook. In an instant pot, add rice with 1 1/4 cups water hit multigrain, low pressure, and set the time to 20 minutes. On the stove top, use 2 cups of water to 1 cup rice. Bring to a boil, lower to a simmer and cover for 40-45 minutes, until tender.
While the tofu is draining, make your sauce. Combine all ingredients into a mixing bowl and set aside.
Slice the tofu into planks and dust with cornstarch.
Preheat a cast iron skillet on the stove. Once hot, add the tofu and cook for 4-5 minutes on one side, then flip over and cook another 3-4 minutes. Don't move the tofu around while cooking, it needs to stay put to get a nice golden brown crust on each side.
Add sauce to the tofu, and bring to a simmer. Spoon the sauce over the tofy planks occasionally to allow it to soak in all the goodness. Simmer for 5 minutes, until sauce has thickened.
Remove from heat and serve with brown rice and roasted broccoli. You'll have some extra sauce left in the pan, pour that into a dish and drizzle over your plate for added deliciousness.
Top with sesame seeds and enjoy!