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To prepare the tofu, place the cubes in a large bowl and toss with the cornstarch and 2 teaspoons of the Cajun seasoning until evenly coated.
Heat the olive oil in a large sauté pan over medium-high heat and pan-fry the tofu, flipping occasionally, until all sides are golden brown and crispy, 10 to 15 minutes. Remove and set aside.
Reduce the heat to medium and add the butter to the pan.
Once the butter is melted, add the onion and cook until translucent, 3 to 5 minutes.
Add the garlic and sauté until fragrant, 1 to 2 minutes.
Next, add the orzo and season with the remaining teaspoon Cajun seasoning, smoked paprika and garlic powder.
Toast the orzo, stirring often, for 1 to 2 minutes, or until the orzo turn a light gold.
Pour in the broth, reduce the heat to low and simmer, stirring every few minutes, until the liquid has cooked out and the orzo is mostly tender, 7 to 10 minutes.
Stir in the cream, parmesan and broccoli florets, cover and simmer until the mixture has thickened and the parmesan has melted throughout, 3 to 5 minutes.
Add the tofu back into the pan, tossing to combine.
Taste and adjust seasonings, if necessary.
Serve immediately and enjoy!