The first 6 ingredients are the teriyaki sauce. Use 2/3 of it for the chicken and 1/3 for the tofu. Recipe links at bottom for reference.

TOFU - 3 ingredients after sauce:
Pat the tofu dry with a paper towel, and cut into 1-inch cubes. Add the cornstarch to a shallow bowl, and dredge the tofu pieces until they all have a light coating of cornstarch. You’ll see the cornstarch getting absorbed by the moisture of the tofu––this is normal.

Heat the vegetable oil in a cast iron or nonstick pan over medium heat. Add the tofu pieces to the pan, and fry on all sides until golden. Remove the tofu from the pan and set aside.

Teriyaki Sauce: Add the ginger to the pan, and cook for 1 minute until fragrant. Add the onions and stir-fry for 2-3 minutes. Then add the rice wine vinegar, soy sauce, dark soy sauce, brown sugar, and sesame oil.

Bring the mixture to a simmer. Meanwhile, some cornstarch in water and add to the sauce and onions, along with the cooked tofu to thicken the sauce. Toss everything together for 1 minute, until the sauce has thickened and the tofu is coated in the sauce. Stir in the scallions.

CHICKEN:
Heat a skillet over medium-high heat and add the oil. To make the chicken, heat oil in large, oven-safe skillet over high heat. Season chicken with sea salt, ground black pepper, and garlic powder.

Place chicken into the skillet and cook until golden-brown on both sides and cooked through, about 4-6 minutes per side. Slice the chicken into bite-size cubes and set aside. Top with the other 2/3 of teriyaki sauce.

BROCCOLI:
Add the 2nd garlic amount and cook for 1 minute. Then, add the broccoli and cook, stirring frequently, until the broccoli is almost tender and bright green. Set aside to cool.

RICE:
Use asian rice recipe.

Serve rice, chicken, tofu, broccoli, and scallions separately so people can make their own bowls.

Tofu/Sauce: https://thewoksoflife.com/teriyaki-tofu/
Chicken/Broccoli: https://www.asweetpeachef.com/chicken-teriyaki-rice-bowl/