1. Cook Tofu
Preheat oven to 190ºC (375ºF) fan bake. Line a large oven tray with baking paper. Drain tofu. Place on top of a layer of paper towels and place more towels on top. Press down gently to remove excess water. Cut into 1cm (0.4in) cubes.
2. Marinate Tofu
Place tofu cubes in a resealable bag or container. Add soy sauce and oil and shake gently to coat. Add cornflour and pepper and shake again. Place tofu in a single layer on the prepared tray and bake for 25 minutes, until golden and crisp on the outside.
3. Make Teriyaki Sauce
Meanwhile, place water, sake, mirin, soy sauce and sugar in a small non-stick saucepan. Simmer on medium-low for 15 minutes, until sauce has reduced by one third. Reduce heat to very low to keep warm.
4. Prepare Greens
Cut broccoli into florets. Trim ends off the spring onions (leave as much of the white on as you can) and cut each spring onion into about 4 pieces. Crush garlic.
5. Cook Greens
Heat a large wok or frying pan on medium-high. Add sesame seeds and cook for a couple of minutes, until toasted. Remove from pan into a small bowl. Increase heat to high and add peanut oil. Add broccoli and edamame and stir fry for a couple of minutes. Add spring onions and garlic and stir fry for a further 2 minutes, until greens are lightly charred.
6. Assemble and Serve
Microwave rice according to instructions on packet. Add tofu to teriyaki sauce and toss to combine. Divide rice between warmed serving bowls. Top with teriyaki tofu and greens. Sprinkle with sesame seeds.