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Chop the tofu into bite-sized cubes and marinate in a bowl with dark soy sauce, agave, and sesame oil. Cook in an air fryer or oven for 10 minutes.
Chop the spring onions and broccoli into slices. Fry them in a large frying pan with a little oil on medium heat until golden and cooked through.
Grate the ginger and mix it with the other saucy ingredients in a jug. Season to taste.
In the frying pan, combine the tofu, peas, miso lime ginger sauce, and cooked rice with a splash of hot water. Increase the heat and stir until the water reduces and the rice is fluffy.
Top with additional lime juice, crispy chili oil, green parts of the spring onions, or sesame seeds as desired.