Press the tofu cubes firmly between clean kitchen paper towels for 10 minutes to draw out excess moisture. Transfer the dried tofu to a mixing bowl, sprinkle evenly with cornstarch, and toss gently until every piece is dusted.

Whisk together the sriracha, honey, low-sodium soy sauce, toasted sesame oil, minced garlic, grated ginger, and water in a small bowl until completely combined. Set aside.

Heat the neutral cooking oil in a wide non-stick skillet or cast-iron pan over medium-high heat. Arrange the tofu cubes in an even single layer. Sear for 8 to 10 minutes total, turning occasionally, until all sides are golden brown and crisp.

Reduce the heat to medium-low and pour the sauce mixture directly over the tofu. Toss continuously for 1 to 2 minutes as the sauce bubbles, caramelizes slightly, and forms a thick, sticky glaze clinging to every piece. Turn off the heat.

Divide warm jasmine rice and steamed broccoli florets between two wide bowls. Spoon the sticky glazed tofu over top, scrape any remaining pan glaze over the bowls, and garnish with sliced green onions and toasted sesame seeds.