In a wide mixing bowl, add garlic, lime juice, vinegar, soy sauce, chili flakes and sesame oil and stir well. Add cucumbers and broccoli and toss until coated. Set aside.
In a frying pan over medium high heat, add chili oil and tofu. Cook for 1-2 minutes per side or until golden brown.
Divide salad into serving dishes and top with sesame seeds and tofu. Serve immediately or chill for half an hour.