Preheat the oven to 400 F (convection if you have it).
Cut broccoli into florets. Arrange on a baking sheet and drizzle with olive oil. Sprinkle it with salt and pepper.
Cut tofu into bite sized cubes and dry with a paper towel. Arrange on a separate baking sheet, drizzle with oil, toss to coat, and sprinkle with salt and pepper.
Put both baking sheets in the oven for 10 minutes, remove and flip the florets and the tofu and return to the oven for 10 more minutes.
In a small bowl, whisk cornstarch and 2 tsp of water and set aside.
Warm a small saucepan and add olive oil. Add the garlic, ginger, and chilli flakes, and sauce until fragrant.
Add all remaining ingredients and bring to a boil.
Simmer for about 7 minutes and then whisk in the cornstarch slurry.
Reduce heat to low and allow to thicken slightly and then add the tofu to the pan and toss to coat.
Compose your bowl. I added rice first, then kimchi, arranged broccoli, then tofu. I added in any remaining sauce on top and garnished with sliced green onion, peanuts and sesame seeds.