Pat the tofu dry with paper towels. Place between two trays and weigh down with a heavy pan for a few minutes to remove excess moisture.
In a small bowl, whisk together the hoisin sauce, soy sauce, maple syrup, and grated ginger. Set aside.
Place the broccoli florets in a heatproof bowl and cover with boiling water. Let stand for 2 minutes, then drain well.
Heat 1 tablespoon sesame oil in a wok or large frying pan over high heat. Add the broccoli and stir-fry for 4–5 minutes until tender and lightly charred. Transfer to a bowl.
Wipe the pan clean and toast the sesame seeds for 30 seconds until fragrant. Remove and set aside.
Cut the pressed tofu into 2cm cubes. Toss with cornflour, salt, and pepper until evenly coated.
Heat the remaining sesame oil in the pan over high heat. Fry the tofu for 5–6 minutes, turning occasionally, until golden and crispy.
Reduce the heat slightly and pour in the prepared sauce. Toss the tofu until evenly coated and sticky, about 1 minute. Stir in most of the toasted sesame seeds.
Heat the basmati rice according to package instructions.
Divide the rice between serving bowls. Top with the sticky tofu and charred broccoli.
Garnish with spring onions, sliced chilli, and the remaining sesame seeds before serving.