Press the block of extra-firm tofu for at least 20-30 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes. In a medium bowl, gently toss the tofu cubes with 1.5 tablespoons of cornstarch until lightly coated. This helps them get super crispy!

In a small bowl, whisk together the soy sauce, mirin, brown sugar, minced garlic, and grated ginger. In a separate tiny bowl, mix the remaining 0.5 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry; set aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add the cornstarch-coated tofu in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 6-8 minutes, flipping occasionally, until all sides are golden brown and crispy. Remove the tofu from the skillet and set aside.

While the tofu cooks, steam the broccoli florets until tender-crisp, about 3-5 minutes. You can do this in a steamer basket over boiling water or in a microwave-safe bowl with a splash of water, covered.

Reduce the heat on your skillet to medium-low. Pour the whisked teriyaki sauce mixture into the pan. Bring it to a gentle simmer, then slowly whisk in the cornstarch slurry. Stir continuously for 1-2 minutes until the sauce thickens to your desired consistency. It should be glossy and able to coat the back of a spoon.

Add the crispy tofu back into the thickened teriyaki sauce. Gently toss to coat all the tofu pieces evenly. Serve immediately over warm cooked rice, alongside the steamed broccoli. Garnish generously with toasted sesame seeds and sliced green onions.