Make the tofu: Press the tofu ahead of time. Then, in a large zip-top bag, combine the tofu, tamari, and cornstarch. Toss to coat--the cornstarch will become goopy; set aside.
Make the stir fry: In a small bowl, whisk together the maple syrup, tamari, sriracha, orange juice, and cornstarch until the cornstarch has dissolved.
In a large nonstick skillet, heat the oil over medium-high heat. When it shimmers, add the tofu, working in batches as needed, and sear for about 3 minutes on each side, until crispy all over. Add more oil between batches as needed.
Return all the tofu to the skillet and add the scallions, orange zest, garlic, and ginger. Cook for about 3 minutes, until the scallions begin to break down.
Add the sauce and reduce heat to low. Cook for about 5 minutes more, until the sauce thickens.
Serve over rice and broccoli, and garnish with sesame seeds.