Press the tofu to remove excess water, then cut it into 1-inch cubes. Toss the cubes with 1 tablespoon soy sauce and the cornstarch until evenly coated.

Preheat the air fryer to 400°F. Arrange the tofu in a single layer in the basket and cook for 12 to 15 minutes, shaking halfway through, until the pieces are golden and crisp on all sides.

While the tofu cooks, steam the broccoli florets for 3 to 4 minutes until bright green and just tender. Drain well and set aside.

In a small bowl, stir together the remaining 2 tablespoons soy sauce, sesame oil, minced garlic, grated ginger, honey, and red pepper flakes.

Heat a large skillet over medium heat. Add the steamed broccoli and the sauce mixture, then toss to coat. Cook for 1 minute until the sauce thickens slightly.

Add the crispy tofu to the skillet and gently stir to combine everything. Remove from heat and sprinkle with sliced green onions and sesame seeds before serving.