In a medium saucepan, add the jasmine rice plus 2 cups (480 ml) of water. Bring it to a boil, covered, then immediately reduce the heat to low and cook it until the rice is tender and the water has been absorbed, around 12 minutes.

To prepare the broccoli, add the florets and approximately 1 inch (2.5 cm) of water to a medium saucepan and bring it to a boil, covered. Reduce the heat to low and cook for 3 to 4 minutes, or until it’s crisp-tender, then drain the broccoli and set it aside.

Meanwhile, add the cornstarch to a large mixing bowl. Preheat a large pan on medium-high heat and add the oil. Let the oil heat up while you drain the tofu and cut it into 1⁄2-inch (1.3-cm) cubes.

Toss the tofu cubes in the cornstarch to coat, then transfer the tofu to the pan, gently shaking off any excess cornstarch. Be careful to avoid oil splatter.

Season the tofu with salt and pepper, and cook for 7 to 9 minutes, until it’s lightly golden, gently tossing every few minutes. While the tofu cooks, slice or chop the onion and add it to the pan to cook with the tofu.

While the tofu cooks, make the sauce. To a small saucepan, add the ketchup and agave nectar, and begin cooking on medium to medium-high heat as you add the soy sauce, gochujang, rice vinegar, orange juice, garlic powder, and chili garlic sauce, stirring together until smooth.

Once it simmers and thickens somewhat, add it to the crispy tofu, along with the cooked broccoli. Gently stir together and serve with the rice, sesame seeds, and scallions.