Begin by placing your extra firm tofu on a clean kitchen towel or paper towels, and weigh it down with a heavy object to squeeze out excess moisture. Allow it to press for about 30 minutes.

In a small bowl, combine warm water with cornstarch, stirring until dissolved. Then, mix in gochujang paste, ketchup, soy sauce, mirin, ginger paste, and a bit more cornstarch. Set this flavorful sauce aside.

Cut the pressed tofu into ¾” cubes and toss with cornstarch for a crunchy coating.

Heat veggie oil in a large skillet over medium-high heat and fry tofu cubes for about 10 minutes until golden brown and crispy.

Add fresh broccoli florets to the skillet and stir-fry for about 3 minutes until bright green.

Sauté minced garlic and white parts of green onions for 1 minute until fragrant. Pour in your prepared sauce mixture and bring to a boil, stirring until thickened.

Gently add the crispy tofu and broccoli back to the skillet, tossing to coat them in sauce. Cook together for another minute.

Serve immediately over jasmine rice, garnished with green onion tops and sesame seeds.