1/2 c. water + 1/4 c. water, divided
1. Combine 1/2 cup water, tamari, rice wine vinegar, agave, ketchup, sweet chili sauce, fresh chili paste, crushed red pepper, and 1 tsp cornstarch. Whisk thoroughly. Set aside.
2. Coat diced tofu in 3 tbsp cornstarch to coat. Set aside.
3. Heat 1 tbsp oil in a wok or large saute pan over medium-high heat. Add the tofu and spread as evenly as possible over the surface of the pan so that each piece is touching the pan. Allow the tofu to cook undisturbed for about 3 minutes or until crisp to your liking. Using a spatula, gently turn the tofu so that the other surfaces and cook until crisp. Remove to a plate.
4. Reduce the heat to medium and add the other tablespoon of oil. Add scallions, garlic, and ginger, stirring constantly for 30 seconds. Add the broccoli and remaining 1/4 cup water. Cover and cook until the broccoli is almost cooked through, being very careful not to overcook. Add the reserved mixture from step 1 and the tofu, and blend with a large spoon. Continue cooking until mixture is heated, tofu is coated, and sauce begins to thicken. Serve over rice.