1. Press tofu between towels under weight for 15–20 minutes and cut into 1-inch cubes

2. Toss tofu cubes with cornstarch, salt, and pepper until evenly coated

3. Heat oil in a nonstick skillet over medium-high heat and fry tofu in a single layer until golden and crisp, about 3–4 minutes per side

4. Remove tofu and set aside, leaving 1 tablespoon oil in the pan

5. Reduce heat to medium and sauté garlic until fragrant, about 30 seconds

6. Add honey, soy sauce, rice vinegar, and sesame oil and simmer until thickened, 2–3 minutes

7. Return tofu to the pan and toss to coat in glaze, cooking 1–2 more minutes

8. Add broccoli and gently fold to warm and coat in sauce

9. Divide rice among bowls and top with tofu and broccoli mixture

10. Garnish with sesame seeds or chopped scallions if desired and serve immediately