Combine the glaze ingredients, except the rice vinegar in a sauce pan or your Instant Pot. Saute until thick and sticky, then add the rice vinegar and combine.
While the glaze cooks, remove the tofu from the packaging and cut into 4 rectangular “steaks”, then score each piece slightly before brushing with oil
Mix the cornflour, garlic powder and salt together in a bowl and mix to combine, then toss the tofu peices in the mixture until well coated.
With the divider in place, or using a dual drawer air fryer, add the broccolli to one side and the foured tofu on the other. Spritz both ingredients with oil and a bit of salt.
Set the broccoli to Air Fry, setting the temperature to 205C and time to 5 minutes, and set the tofu to Air Fry, setting the temperature to 200C and time to 20 minutes. Press SyncFinish to ensure both foods finish cooking at the same time.
Turn the tofu half way through cooking and once cooked, remove the tofu and coat it in the sticky glaze.
Divide your rice between two bowls, add the tenderstem broccoli, and glazed tofu.
Drizzle over more glaze if you wish and serve immediately.