Preheat the oven to 180°C fan / 400°F.
Drain the tofu, then tear it into small chunks. Place the chunks of tofu on a clean tea towel and use the towel to pat them dry, removing as much moisture as possible.
Transfer the tofu to a mixing bowl, then add the cornflour, oil and a pinch of salt. Stir to combine until the tofu is covered all over in the cornflour.
Drop the tofu into an oven tray, then bake for 20 minutes, then flip the tofu and bake for another 10-15 minutes or until the tofu is golden and crispy all over.
Meanwhile, combine the marmalade, gochujang, light soy sauce, dark soy sauce, rice vinegar, maple syrup and ginger in a small bowl, then set aside for later.
Next cook the rice in a saucepan as per the packet instructions, then leave to one side with the lid on.
When the tofu is nearly ready, cook the broccoli florets in boiling water until tender, then drain and leave to one side.
Pour the sauce into a pan on a medium-high heat. Cook the sauce for 2-3 minutes or until it’s bubbling away and has thickened, then add the crispy tofu chunks. Remove from the pan from the heat and stir until the tofu is fully coated in the sauce, then add to bowls with rice and broccoli.
To serve, drizzle over any leftover sauce from the pan and sprinkle over some sesame seeds.