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Tear your block of tofu into nugget sized pieces, then transfer to a bowl with the cornflour, salt and pepper. Coat well, then spread out evenly on a baking sheet, drizzle with oil and bake at 200C for 20 minutes, or air fry for 10 minutes - until crispy.
While the tofu cooks, make the sauce by adding all the ingredients to a small jar and shaking to combine.
When the tofu has about 10 minutes remaining, spread your broccoli onto a baking sheet, drizzle with oil and salt and bake for 10 minutes.
Then, pour the sauce into a pan on a medium heat and wait until bubbling and starting to thicken. At this point, add in the crispy tofu, spring onion, sesame seeds and chilli, and stir to coat.
Serve up the sticky tofu with your rice and roasted broccoli.