To make the sauce heat the sesame oil in a small saucepan over medium heat. Add the ginger and garlic and saute for 1 minute. Stir in the vegetable broth, soy sauce, rice vinegar, brown sugar, tomato paste, chili paste, and black pepper. Whisk to combine.

Dissolve the cornstarch in 2 tablespoons water then add to the sauce. Bring to a boil then reduce to a simmer, stirring occasionally, for 20 minutes.

Meanwhile, whisk together all of the batter ingredients. The batter should be thick enough to cling to the cauliflower but not overly thick.

Pour vegetable oil into the bottom of a heavy bottomed skilled or saucepan. Put in enough so the cauliflower will be at least covered halfway, about an inch. Heat over medium high heat.

Dip the cauliflower into the batter then place in the pan. Fry for 2-3 minutes per side then remove to a wire cooling rack set over top of paper towels. Repeat until all cauliflower is used.

When it comes to frying the tofu use the same pan. Do not use the batter. Simply place half of the tofu in the pan and fry for 3-4 minutes per side then remove to the wire rack.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the broccoli and saute for 5 minutes.

Add the cooked cauliflower and tofu to the skillet then pour the sauce over top. Quickly stir until combined.

Serve over top of rice.