Cut the tofu into cubes. Place them evenly on a flat surface such as a cutting board lined with paper towels or a clean towel. Cover with a layer of paper towels, set a baking sheet on top and then something heavy, like a large book or cast-iron skillet. Press for 15 minutes while you make the marinade. Pressing the tofu to take out some of the water helps the marinade to soak in and be absorbed.

In a small- to medium-sized bowl, combine the soy sauce, rice vinegar, maple syrup, sesame oil, garlic and ginger.

Place the pressed tofu pieces in a shallow dish. Pour the marinade over the tofu. Let it marinate for at least 1 hour, covered, in the refrigerator. For the most flavor, marinate overnight.

In a large skillet, add a few tablespoons of oil, such as canola oil, and heat over medium-high heat. Remove the tofu pieces from the marinade and add to the pan. Do not discard the marinade sauce. Fry the tofu until golden brown on each side.

Once the tofu pieces are browned, add the broccoli. Then pour any leftover marinade sauce into the pan with the tofu and broccoli and stir to coat. The tofu and broccoli will quickly absorb the sauce. Remove from heat; add green onions and sesame seeds, if you like. Serve with rice.

Note: Leftovers will hold in the refrigerator for about 3–4 days.