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Preheat oven and prepare baking sheet: Preheat oven to 425°F with rack in lower third position. Line a large rimmed baking sheet with parchment paper. Spread tofu in an even layer on a towel; let drain for 10 to 15 minutes.
Prepare tofu and transfer to baking sheet: Gently toss together tofu and 1 tablespoon oil in a large bowl. Spread ¼ cup cornstarch on a large plate; toss tofu in cornstarch until all sides are evenly coated. Transfer tofu to 1 side of prepared baking sheet.
Season broccoli and add to baking sheet: Toss broccoli with salt and remaining 1 tablespoon oil in same large bowl until evenly coated. Spread in an even layer on other side of baking sheet.
Bake tofu and broccoli: Bake until tofu is crispy and broccoli is browned in spots and tender, about 30 minutes, flipping tofu halfway through.
Prepare rice: Meanwhile, cook rice according to package directions.
Make the glaze: Stir together orange zest and juice, sugar, soy sauce, garlic, and remaining 2 teaspoons cornstarch in a large skillet. Bring to a boil over medium, stirring often, until slightly thickened, 4 to 5 minutes. Add tofu; cook, stirring, until coated in glaze, about 1 minute. Remove from heat. Stir in broccoli. Serve tofu mixture over rice; drizzle with any remaining glaze in skillet.