Press tofu, ideally for 60 minutes if you have the time.
Combine hoisin, garlic, and ginger in a medium mixing bowl. Whisk to combine. Set aside.
Once the tofu is pressed to your liking, cut into 1/2 inch cubes. Place tofu cubes in the sauce you just made. With a large spoon, stir tofu cubes with the sauce until sauce is covering all cubes equally.
Cover your bowl with plastic wrap and place in the refrigerator overnight.
When you are ready to make your dish, preheat the oven to 400 F.
Wash, peel, and cut sweet potatoes into 1/2 inch cubes. Toss with 1/2 TBSP olive oil, salt, and pepper. Place sweet potatoes in the oven for 35-40 minutes, flipping with a spatula halfway through.
Begin cooking the rice per package directions.
Warm the remaining olive oil over medium heat in a large skillet. Once glistening, add the tofu and all of the marinade. Regularly stir tofu and sauce - there should be slight bubbling of the sauce but not full on boiling. You want the sauce to thicken up - it usually takes about 15 minutes of cooking.
About halfway through cooking the tofu, begin steaming broccoli. I like to steam my veggies when cooking my rice (I'll provide a link to what I use in the notes!).
Once everything is cooked, you can now assemble the dish! In a bowl, place large spoonful of rice, tofu, and veggies. Serve with Chinese mustard paste, and I enjoy some fresh cracked black pepper.