Whisk together tamari, vinegar, syrup, garlic, olive oil, and red pepper flakes, taste and correct to your liking with additional vinegar, syrup, etc.
Pour marinade over tofu, coat completely, then let marinate for at least 30 minutes.
Steam broccoli; set aside.
Toast sesame seeds in large skillet; set aside.
In same skillet over medium/high heat, melt coconut oil.
Drain and add tofu (reserve marinade) and cook for 5 minutes on each side, until crisp and browned; set aside in bowl with sesame seeds (mix them together).
Place marinade in skillet and heat to a simmer, add corn starch to ¼ c water, then stir into marinade. Simmer for a minute to thicken.
Toss broccoli in thickened marinade (now your sauce).
To serve: place brown rice (or quinoa, rice noodles, etc.) in bowl, top with broccoli, scooping up some extra sauce as well; spoon on tofu mixed with sesame seeds; top with green onions. Add Sriracha or Sambal Oelek as desired.