Preheat the oven to 400° F and line a baking sheet with parchment paper.

Break tofu into pieces and set aside. If you are using super-firm tofu as specified in the recipe, then there is no need to strain it further. If using soft tofu, be sure to strain it first - press out the tofu by placing a heavy object over tofu, like a skillet, and let drain for 30 minutes or overnight.

Place broken tofu in a large bowl with cornstarch, salt, and pepper. Add 2 tablespoons of the olive oil and shake the bowl until tofu is evenly coated. Transfer tofu to a parchment paper-lined baking sheet and bake for 25-30 minutes. Remove from oven.

In a food processor or blender, combine all ingredients for sauce, but use only half the broth in this step. Blend until smooth and set aside.

In a large saute pan over medium heat, add remaining 1 tablespoon of oil. Once hot, add prepared sauce and the rest of the vegetable broth to make it a little saucy. Let simmer for 3-4 minutes, then add baked chopped tofu and continue to simmer for 10 minutes, until tofu is crispy and sauce is mostly reduced. Taste and add a bit more salt and pepper, if desired.

Serve in rice bowls with pickled red onion, guacamole, lime wedges, and cilantro.