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Tear the block of tofu into nugget sized pieces and transfer to a bowl with 1 tbsp cornflour, salt and pepper. Coat well.
Spread the coated tofu 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 glaze ingredients to a small jar and shaking to combine.
When the tofu has about 10 minutes remaining, spread broccoli onto a baking sheet, drizzle with oil and salt, and bake for 10 minutes.
Pour the sauce into a pan on medium heat and wait until bubbling and starting to thicken.
Add the crispy tofu, spring onion, sesame seeds and chilli to the pan and stir to coat.
Serve the sticky tofu with rice and roasted broccoli.