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Preheat oven to 400°F. Toss broccoli with olive oil + salt, spread on a baking sheet, and roast for 12–15 minutes until slightly crispy.
Pat tofu dry, tear into pieces, and toss with 1 tbsp cornstarch, garlic powder, onion powder, and salt until coated.
Air fry at 400°F for 12 minutes until crispy (or bake 20 minutes, flipping halfway).
Cook rice by combining rinsed rice and water. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let sit 5 minutes, then fluff.
In a small bowl, whisk together the cornstarch slurry first, then add remaining sauce ingredients and mix well.
Pour sauce into a pan, bring to a boil, then simmer for 3–5 minutes until thickened.
Add crispy tofu to the sauce and toss to coat.
Serve over rice with roasted broccoli and your favourite toppings.