Press the tofu for at least 20 minutes to remove excess moisture, then cut into bite-sized cubes.
In a shallow bowl, mix the cornstarch with a pinch of salt and pepper. Lightly toss tofu cubes in the mixture until evenly coated.
In another bowl, whisk together the low-sodium soy sauce, rice vinegar, maple syrup, grated ginger, and minced garlic to form a marinade.
Gently toss the tofu cubes in the marinade, ensuring they are evenly coated. Let sit for 10 minutes.
Place the marinated tofu on a baking sheet lined with parchment paper. Sprinkle the sesame seeds over the tofu, pressing lightly so they adhere.
Preheat the oven to 425°F (220°C). Roast the tofu for about 25-30 minutes, flipping halfway through, until it turns golden and crispy.
Meanwhile, chop broccoli into florets. Toss with a drizzle of olive oil, salt, and pepper, then spread on a separate baking sheet.
Roast the broccoli in the oven for around 20 minutes until tender and slightly charred on the edges.
Once both tofu and broccoli are roasted, serve them together on a plate, and enjoy your flavorful, nutritious meal.