Wrap the tofu in a clean kitchen towel and place a heavy object (like a cookbook or skillet) on top. Let sit for at least 20 minutes, or up to 1 hour to remove excess moisture.

Once pressed, cut the tofu into ½-inch thick slices, then diagonally into large triangles.

In a medium bowl or measuring cup, whisk together the orange juice, brown rice syrup, soy sauce, and rice vinegar.

Preheat the oven to 400°F (200°C). Arrange the tofu triangles and broccoli florets in a single layer on a large rimmed baking sheet. Add the lemongrass and sliced chili (if using), then pour the marinade over everything.

Transfer the tray to the oven and bake for 50–60 minutes, flipping tofu once halfway through, until the broccoli is tender and slightly browned, and the marinade has reduced.

Remove the tofu and broccoli from the tray and transfer the remaining liquid to a small saucepan. Whisk in the cornstarch and heat over low, stirring constantly, until thickened (about 2–3 minutes).

Serve: Divide the cooked rice between bowls, top with the tofu and broccoli, and spoon the thickened sauce over everything. Serve warm.