Tear the tofu into nugget-sized pieces. Toss in a bowl with 1 tbsp cornflour, salt and pepper until well coated. Spread evenly on a baking sheet, drizzle with oil, and bake at 200°C for 20 minutes, or air fry for 10 minutes, until crispy.
While the tofu cooks, add the maple syrup, orange juice, dark soy sauce, grated ginger, minced garlic, sesame oil, rice vinegar, 1 tsp cornflour and water to a small jar. Shake to combine.
When the tofu has about 10 minutes remaining, spread the tenderstem broccoli onto a baking sheet. Drizzle with oil, season with salt, and bake for 10 minutes.
Pour the sauce into a pan over medium heat and cook until bubbling and beginning to thicken. Add the crispy tofu, spring onion, sesame seeds and red chilli, then stir to coat.
Serve the sticky tofu with sticky rice and roasted broccoli.
