Press tofu by placing it on a cutting board between several sheets of paper towels, and placing a heavy plate or another cutting board on top. Allow it to sit for 20-30 minutes to drain all excess moisture. **This step is important to ensuring crispy edges on the tofu.
Preheat oven to 435.
Cut tofu in 1-inch cubes, and put in a bowl. Drizzle tofu with sesame oil, coconut aminos, and arrowroot, and gently toss to evenly coat.
Add chopped broccoli to a bowl, and drizzle with sesame oil, and season with salt and pepper.
On a large baking tray, add tofu, making sure to leave some space around the cubes for baking. Add broccoli to the other end of the baking tray.
Bake tofu and broccoli for 25 minutes, tossing once midway for even browning and crisping.
To make the teriyaki sauce, add all ingredients to a saucepan, and whisk while heating over medium heat. Allow it to boil for about 1 minute while whisking to thicken.
Serve crispy tofu and broccoli over rice or cauliflower rice, drizzled with teriyaki sauce.