Preheat your oven to 400°F.

Meanwhile, bring 1.5 cups of water, rice, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook for 10-12 minutes.

Give your vegetables a quick wash where needed, and cut them as shown below.

Toss the tofu in cornstarch and a heavy splash of oil, mixing well to form a light batter-like coating. Toss the broccoli separately in a splash of oil with salt and pepper. Spread them on a baking sheet, baking the tofu for 18 minutes and the broccoli for about 13 minutes, or until the tofu is crispy and the broccoli is tender. Use your judgment to cook longer if needed.

With about 5 minutes remaining for everything in the oven, heat a saucepan with a small splash of oil over medium-high heat. Once hot, add the orange sauce and let it reduce, stirring regularly. Cook until it thickens to your liking—if it becomes too thick, add a splash of water; if it’s too thin, let it cook a bit longer. Once the tofu is done, add it to the pan and mix thoroughly until the sauce coats the tofu evenly.

Build your bowl by starting with rice as the base. Layer the broccoli and tofu mix over the rice, then garnish with diced green onion and sesame seeds.