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Bring the rice, coconut milk or water, and salt to a boil. Reduce the heat and let it simmer for 20mins.
Sauté the broccoli florets in oil for a few minutes, then toss with 2 Tbsp teriyaki sauce and set aside.
Shred or crumble the firm tofu on a baking tray. Toss with some oil and salt. Bake at 200C/400F for 20mins.
Fry the ginger and garlic in some oil.
Add 3 Tbsp teriyaki sauce, 3 Tbsp soy sauce, 1 Tbsp agave or maple syrup or sugar, 2 Tsp vinegar, a splash of water, 1 Tsp ground coriander, 1 Tsp paprika, ¼ Tsp cinnamon, and ¼ Tsp pepper. Let it bubble, then stir in the baked tofu and let it cook for 5-10mins.
Serve the ground tofu in the coconut rice, with the teriyaki broccoli and the teriyaki sauce.