In a large bowl, toss together the tofu and olive oil.
In a small bowl, whisk together the cornstarch, garlic powder, salt, and pepper. Add the cornstarch mixture to the bowl of tofu, tossing gently to coat well.
Transfer the coated tofu to a baking sheet lined with parchment paper. Bake for 35 to 40 minutes, no need to flip.
Make the broccoli.
Arrange the broccoli on a lined baking sheet. Spray generously with oil and sprinkle on the salt. Add to the oven with the tofu for the last 15 to 20 minutes of baking time, until both are cooked to preference.
Make the ginger peanut sauce while the tofu and broccoli are cooking.
Put the ginger, garlic, peanut butter, soy sauce, lime juice, Sriracha, and 2 to 3 tablespoons of the water into your blender or food processor. Blend until smooth, adding water by the tablespoon, as needed, to reach your desired consistency.
When the tofu and broccoli are done cooking, serve them over rice or noodles with the peanut sauce on top.
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Notes
Nutritional information doesn't include the rice or noodles, since I don't know what type you'll be using. Make the rice or noodles while the tofu and broccoli are baking in the oven.The cooked tofu will keep in an airtight container in the fridge for up to 3 days. You can also freeze it in a freezer-safe container for up to 3 months. To reheat refrigerated tofu, preheat the oven to 350º F, and arrange the cubes on a lined baking sheet. Bake for 10-12 minutes, until heated through. To reheat from frozen, preheat the oven to 400º F, and arrange the cubes on a lined baking sheet. Bake for 15-20 minutes.The leftover broccoli will keep for 3 to 4 days in the fridge. Reheat in the microwave.The peanut sauce will keep for up to a week in the refrigerator.