Drain the tofu for 30 minutes - 1 hour using paper towels and something heavy - changing the paper towels frequently to drain all of the moisture.
Whilst the tofu is draining, place the rice and 375ml water into the Instant Pot and secure the lid.
Select Pressure Cook and set the time to 8 minutes, and when the cooking program has finished, quick release the pressure. Set the rice to one side and wipe the inner pot clean.
Cut the tofu into 3/4-inch cubes and place the tofu in a zip-top bag and add the marinade ingredients. Toss to combine and let the tofu rest in the marinade for 5 minutes, massaging occasionally.
Meanwhile, combine all ginger-chilli sauce ingredients in a medium bowl and whisk.
Select Sauté on the Instant Pot and let the pot heat up for a few minutes before adding the rapeseed oil. Once the display reads “HOT,” add the marinated tofu to the pot and cook the tofu for 1 1/2 minutes undisturbed.
Use a spatula to flip and cook the tofu until it starts to brown on all sides, 3 to 4 minutes total. Add the ginger-chili sauce and stir to combine, then press Cancel and deglaze the base of the inner pot.
Secure the lid and select Pressure Cook and set the time to 3 minutes, and when the cooking program has finished, quick release the pressure.
Remove the lid and add the broccoli florets to the tofu and stir with the sauce to combine.
Secure the lid and select Pressure Cook again, on low pressure for 1 minute, and when the cooking program has finished, quick release the pressure.
In a small bowl, stir together the cornflour with 60ml water, whisking until combined without any lumps.
Select the Sauté button again and add the cornflour slurry to the Instant Pot and gently stir to combine. Cook, stirring gently, until the sauce thickens, 2 to 3 minutes.
Serve the tofu and broccoli over rice.