Cube your extra firm tofu into equal size pieces and lay on a sheet pan lined with a kitchen towel. Place another towel on top and top with another sheet pan, lay a heavy cast iron skillet, brick or heavy pot on top to press out the tofu and remove excess water. Allow to sit for 10 mins and up to 1 hour for best results.
Preheat your oven to 350 degrees.
Once the tofu is pressed add it to a large bowl and toss with salt, pepper and the garbanzo bean flour. Add 2 teaspoons of olive oil after coating with flour and toss so thoroughly coated.
Place the tofu on a clean sheet pan lined with parchment paper, don't crowd the pan you want the tofu to be able to crisp on all sides. Bake for 25-30 mins turning once during baking.
While the tofu bakes, make your sauce by whisking all ingredients together in large Pyrex.
In a large skillet heat 1 tablespoon of olive oil till hot then add in your broccoli florets. Cook 2-3 mins over medium heat until the edges of the broccoli just begin to get brown.
Next, add in your sauce and tofu and cook everything together another 2-3 mins till the tofu is warmed and the sauce thickens. Serve over brown rice and top with sesame seeds and chili flakes if desired.