Press the tofu for at least 10 minutes to drain excess liquid, then slice into 1-inch squares.

Whisk the soy sauce, cane sugar, vegetable broth, and cornstarch in a small bowl until the sugar and starch are fully dissolved.

Heat a large skillet over medium-high heat and add enough neutral oil to coat the surface. Once the oil is shimmering, add the tofu in a single layer and pan-fry until golden brown and crisp, about 4 minutes per side. Transfer the tofu to a paper towel-lined plate to drain.

Using the same skillet over medium-high heat, sauté the ginger, garlic, and scallion for about 2 minutes until very fragrant.

Add the broccoli florets, salt, and the second measure of vegetable broth. Cover immediately with a tight-fitting lid and lower the heat to medium; steam for 3 minutes until the broccoli is vibrant green and tender-crisp.

Remove the lid and return the fried tofu to the pan. Give the sauce a quick stir to recombine the cornstarch and pour it over the vegetables and tofu.

Cook over medium heat for 3 to 4 minutes, stirring constantly to coat everything, until the sauce has thickened into a glossy glaze. Taste and add an extra splash of soy sauce if needed.

Serve hot over steamed rice while the tofu is still crisp and the glaze is bubbling.