Slice tofu width-wise into 6 slices. Use a kitchen towel to gently press each slice to remove excess liquid; cut into 1-inch cubes.
Prepare almond butter sauce by combining almond butter, tamari, lemon juice, maple syrup, garlic, chili garlic sauce, sesame oil, ginger, and 1/4 tsp salt in a medium bowl. Gradually whisk in 2 to 3 Tbsp warm water to reach desired consistency; set aside.
Heat 2 Tbsp. of the oil in a large nonstick skillet over medium-high. Chop two-thirds of the scallions into 1-inch pieces (reserve remaining). Add to skillet, along with broccoli florets and 1/2 tsp salt. Toss vegetables with oil and cook, undisturbed, until broccoli is well charred on one side, about 4 minutes. Toss and continue cooking until broccoli is crisp-tender, about 2 more minutes. Transfer veggies to a bowl.
Add remaining 2 Tbsp. oil to pan. Add tofu and cook, undisturbed, until crisp and golden brown underneath, 3 to 4 minutes. Toss and continue cooking until crispy and golden on all sides, about 8 to 9 minutes total. Pour in half of almond butter sauce and toss continuously until sauce coats tofu and crispy browned bits form. Remove from heat.
Top rice or noodles evenly with broccoli, scallions, and tofu. Drizzle remaining almond butter sauce overtop, and finely slice remaining green onions for garnish.