Preheat oven to 450 degrees.
Lay a kitchen towel flat, and place a few paper towels on top. Set the blocks of tofu inside, and wrap the towels on top of and around the tofu. Place a heavy pan, pot, book (anything legit heavy) on top so that as much of the liquid as possible squeezes out of the tofu. You can repeat this process as needed, but once for 5-8 minutes should do the trick.
Then, cube the tofu. Toss in a large bowl with arrowroot powder, salt, and pepper, and arrange on a parchment-lined baking sheet (the further apart you can spread each cube, the more they’ll crisp up!) Drizzle the tofu with the oil, and give everything a little toss to coat. Bake for 25-30 minutes, flipping halfway, until the tofu is golden and crisp.
Meanwhile, heat all the ingredients for the sauce except the arrowroot powder in a saucepan over medium for 2-3 minutes. Then, add the arrowroot powder and whisk until it thickens. Transfer the sauce to a bowl.
Using the same pan, heat the oil for the broccoli over medium-high. add the broccoli, lime, and spices, and saute for 5 minutes (you want it to have some crunch.)
Once the tofu is cooked, divide the sauce between the tofu and the broccoli, and stir so that both are covered. Serve over rice with extra squeezes of lime, scallions, and sesame seeds.