Preheat the oven to 400 degrees F. Grease a sheet pan with non-stick cooking spray.

Pat the tofu dry with a towel. Wrap it with a dry towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes.

Arrange the tofu in a single layer on half of a sheet pan and bake for 10-12 minutes.

While the tofu is in the oven, make the sauce. In a small saucepan over medium heat, combine the soy sauce, 1/4 cup water, honey, rice wine vinegar, ginger and garlic. Simmer the mixture for a couple minutes until it is fragrant. In a small bowl, stir together the cornstarch and 1 tablespoon water and whisk into the sauce. Continue simmering until the sauce thickens, about 2 minutes.

Toss the broccoli in vegetable oil, salt and pepper and place on the other side of the pan next to the tofu. Flip the tofu to the other side. Continue cooking until the tofu is lightly browned and the broccoli is tender and bright green, but still crisp, about 10 minutes.

Toss the tofu and broccoli in half the honey garlic sauce. Extra sauce can be served on the side or saved for another use.

Sprinkle with scallions and sesame seeds. Serve with brown rice.