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Make the lemon-miso sauce: In a medium bowl or cup, whisk together the lemon juice, miso, maple syrup, cornstarch and salt, stirring until smooth. Set aside.
Prepare the tofu: Place the cornstarch on a plate. Season with salt and pepper and toss to combine. Add the tofu cubes and toss to coat all sides.
Cook the tofu: Heat a large (12-inch) nonstick or well-seasoned skillet on medium-high for 2 minutes. Add the oil and swirl to coat the bottom, then add the tofu. Cook until golden and crispy, 3 to 4 minutes per side. Transfer to a plate and reserve. (You may need to work in batches if the pan is too crowded.)
If the skillet is dry, add a little more oil. Add the broccoli, season with salt and pepper, and cook, stirring often, until tender and charred in spots, 5 to 7 minutes. If the broccoli is still too hard and raw, add ¼ cup water to the pan and cover to continue cooking.
Finish the sauce: Once the skillet is dry again, add the tofu back with the pan contents and stir to combine any floury bits and juices. It should be medium-heat for 1 minute. Add the reserved tofu, stirring, until it's coated. Cook for 30 seconds, stirring, until thickened. Cover the skillet and remove from the heat.
Add the salt and fennel to the lemon-miso sauce and toss to coat. Scatter with the scallions and drizzle with sesame oil. Serve immediately.