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Preheat oven to 425°F with racks in top third and lower third positions. Cut tofu into ¾-inch pieces. Toss the tofu with 2 tablespoons each cornstarch, sesame seeds and canola oil and 1 teaspoon gochugaru on a large rimmed baking sheet until well coated. On a separate large rimmed baking sheet, toss broccoli, 1 tablespoon kimchi juice and the remaining 1 tablespoon canola oil and ½ teaspoon gochugaru until well coated.
Roast the tofu on the lower rack and the broccoli on the top rack, stirring once, until the tofu is slightly browned and crispy and the broccoli is browned and tender, 15 to 18 minutes for the broccoli and about 25 minutes for the tofu. Sprinkle each pan with ¼ teaspoon salt and toss to combine.
Meanwhile, combine ½ cup yogurt, 3 tablespoons mayonnaise, 2 teaspoons each sesame oil and rice vinegar, ¼ teaspoon ginger, grated garlic and the remaining 2 tablespoons kimchi juice and ⅛ teaspoon salt in a medium bowl.
Divide rice among 4 bowls; top with tofu, broccoli, edamame, ½ cup scallions and 1 cup kimchi. Drizzle with the yogurt mixture. Garnish with additional sesame seeds and gochugaru, if desired.