Cut the tofu into 3" squares, 1/2" thick. Dry fry it in a non stick pan on medium for about 8-10 minutes per side. Move the squares occasionally to prevent too much sticking. Both sides should be nicely carmelized. Remove from pan and set aside.
At the same time, steam your broccoli until the broccoli stems can easily be stabbed with a fork- about 15-20 minutes.
Heat oil in a wok, add garlic and ginger and saute til fragrant. Add vegetables and stir fry til broccoli florets begin to wilt- about 3-5 minutes. Remove from wok and set aside.
Mix together cornstarch, sugar, water and soy sauce. Whisk til sugar and corn starch are disolved. Add sauce to wok and bring to a boil. Return vegetables and tofu to wok and stir fry for 5 minutes. Make sure tofu is always in the sauce so it can absorb a lot.
Serve over rice.