Wash and dry produce.

Trim and thinly slice cucumber. Thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if necessary.

In a small bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Mix thoroughly and set aside to pickle until ready to serve.

Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes.

Stir in rice, 1¼ cups water (2¼ cups for 4), half the sesame oil (all for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes.

In a medium bowl, combine tofu, half the cornstarch, and a big pinch of salt. Stir until tofu is fully coated.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated tofu and cook, turning occasionally, until browned on all sides, 4-6 minutes. Reserve bowl.

Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.

Heat a drizzle of oil in pan used for tofu over medium-high heat. Add broccoli and a pinch of salt; cook, stirring occasionally, until tender, 6-8 minutes.

While broccoli cooks, in bowl used for tofu, whisk together hoisin, sweet soy glaze, Sriracha, remaining cornstarch, and ⅓ cup water (⅔ cup for 4 servings).

Reduce heat under pan with broccoli to low and stir in hoisin-soy mixture. Cook, stirring occasionally, until sauce is thickened and sticky, 1-2 minutes.

Transfer seared tofu to pan. Stir until fully coated and tofu is warmed through, 1 minute. Taste and season with salt and pepper if desired.

Divide rice between bowls; top with tofu and broccoli and pickled cucumber (draining first) in separate sections. Garnish with scallion greens and serve.