Bring a small pot with rice and 11/2 cups water to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. While rice cooks, prepare ingredients.

Trim 1/4" off ends of Chinese broccoli and halve stalks, separating stems from leafy tops. Cut stems into 2" pieces. Coarsely chop tops. Mince garlic. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Cut tofu into 1" dice. Zest orange, halve, and juice.

Place Chinese broccoli, garlic, and white portions of green onions on prepared baking sheet and toss with 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Spread into a single layer and roast until tender and lightly charred, 8-10 minutes. While vegetables roast, cook tofu.

Place tofu in a mixing bowl and toss with cornstarch, 1/2 tsp. salt, and a pinch of pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add tofu to hot pan and cook undisturbed until lightly browned, 3-5 minutes. Then stir occasionally until golden brown, 5-7 minutes. Remove from burner and transfer tofu to a plate. Wipe pan clean and reserve.

Return pan used to sear tofu to medium-low heat. Add spicy orange sauce and 2 Tbsp. orange juice, and stir occasionally until heated through, 1-2 minutes. Toss in cooked tofu until coated.

Place rice on a plate. Place Chinese broccoli on top of rice and tofu on top of broccoli. Drizzle with sauce and garnish with 1/4 tsp. orange zest (or to taste), green portions of green onions, and Sriracha (to taste).