Cook the rice according to the package instructions. Steam the broccoli and set aside.
To make the sauce just mix all the ingredients until well combined. Set aside.
First, wrap the tofu in paper towels and put a heavy plate or weight on it to drain the excess moisture.
Next, mix the gluten free soy sauce and vinegar in a bowl until well combined.
Add the tofu cubes and let rest for at least 5 minutes.
Drain the tofu and transfer 1/2 of the tofu cubes to a freezer bag with 3 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu and cornstarch. Add more cornstarch if needed.
In batches, cook the tofu cubes in a skillet with a little bit of oil over medium-high heat until all sides are golden brown. Be patient and turn the tofu to crisp all sides. Remove tofu from pan and set aside.
Add the garlic and ginger to the skillet and cook them over medium-high heat for about 1 to 2 minutes, stirring frequently until they start to golden brown.
Add the sauce to the skillet and cook until it thickens, stirring frequently.
Finally, add the tofu, stir and cook for 1 to 2 minutes more.
Remove pan from heat and serve with white rice and broccoli. Garnish with chopped chives.