Crispy Orange-Ginger Tofu with Broccoli

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Place the tofu in a clean sink and weigh it down with something heavy, such as a cast-iron saucepan, for 1–2 hours to squeeze out the water and compress the tofu. Break the broccoli into florets. Grate the ginger. Finely chop the spring onions. Cook the rice. Pour half of the orange juice into a bowl and stir in 1½ tablespoons of cornstarch until dissolved. Set aside. Put the remaining orange juice into a small saucepan along with the brown sugar, tamari or soy sauce, ginger, garlic, and orange zest. Bring to a low simmer and cook over medium-low heat for about 15 minutes, until reduced by half. Stir in the cornstarch mixture until completely blended. Remove the pan from the stove and set aside. Cut the tofu into cubes and roll in the remaining cornstarch to coat. Coat the bottom of a large skillet with the vegetable oil and set over medium-high heat. Add the tofu cubes and cook over medium heat for 5–6 minutes on each side, until browned and crispy. Transfer to a plate lined with paper towels to absorb excess oil. Bring water to a boil in a steamer pan. Place the broccoli in the steamer basket and steam for about 20 minutes, or to your desired tenderness. Return the tofu to the skillet along with the broccoli and sauce. Toss everything to coat. Serve over rice, garnished with scallions, sesame seeds, and crushed red chili flakes.