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Press the firm tofu for 30 minutes, then cut into cubes (2 cm).
Prepare the tofu coating by mixing almond milk, cornflour, plain flour, garlic powder, sea salt, and black pepper. Coat the tofu cubes in this mixture and deep fry them in vegetable oil until crispy.
Make the sauce by blending garlic, ginger, light brown sugar, rice wine vinegar, maple syrup, Korean chilli paste, ketchup, sesame oil, and dark soy sauce. Cook this sauce in a pan until thickened.
Cook white rice in water with sea salt, then steam broccoli florets.
Serve the crispy tofu with the Korean sauce, white rice, and steamed broccoli. Garnish with sesame seeds and sliced spring onions/shallots.