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Gather the ingredients. Preheat the oven to 425 F.
Spread 1 (14-ounce) package extra-firm tofu, drained and cut into 1-inch cubes in an even layer on a kitchen towel or a double layer of paper towels and let drain for 10 to 15 minutes.
Gently toss together the drained tofu and 1 tablespoon canola oil in a medium bowl until evenly coated.
Spread 4 ½ tablespoons cornstarch on a large plate and toss the tofu in the cornstarch until all sides are coated evenly. Transfer the tofu to one side of a parchment paper-lined rimmed baking sheet.
Toss together 1 pound broccoli florets (about 7 cups) , ½ teaspoon fine salt , ½ teaspoon black pepper , and the remaining 1 tablespoon canola oil in a large bowl until evenly coated. Spread out the broccoli evenly on the other half of the baking sheet.
Bake until the tofu becomes crispy and the broccoli is browned in spots and tender, about 30 minutes, flipping the tofu and broccoli halfway through.
Heat ⅓ cup teriyaki baste-and-glaze sauce in a large nonstick skillet over medium. Cook, stirring often, until the sauce thickens to a loose jam consistency, 2 to 3 minutes. Add the tofu, stirring constantly, until fully coated in glaze, 1 to 2 minutes.
Remove from the heat and top with ¼ cup thinly sliced green onions . Serve immediately with the broccoli.