Coconut milk braised tofu, from Nisha's cookbook

Wrap the 400 g block of extra-firm tofu in paper towel and press for 10 to 15 minutes.

Slice the tofu into small squares, press them gently with paper towel and sprinkle with salt.

Heat a large nonstick pan over medium-high heat with 3 tablespoons of avocado oil; arrange the tofu carefully in a single layer.

Cook until golden brown underneath, about 5 minutes.

Flip carefully and cook the other side golden brown, about 4 minutes; drain on a paper-towel-lined plate.

Roughly crush a tablespoon of coriander seeds in a pestle and mortar.

In a medium saucepan combine the coconut milk, half a cup of soy sauce and a quarter cup of cane sugar.

Crush two stalks of lemongrass to release their citrus aroma, chop finely and add.

Add about an inch of ginger thinly sliced, the peeled crushed garlic, and optionally three Thai chilies, stemmed and halved.

Add a quarter teaspoon of ground white pepper, the crushed coriander seeds and a cinnamon stick; bring to a boil over medium-high heat, stirring occasionally.

Reduce the heat and simmer seven to eight minutes.

Add the fried tofu, stir to coat and simmer gently, stirring occasionally, about 35 minutes.

Take off the heat and cool briefly. Serve over freshly steamed jasmine rice, spooning the tofu and sauce over; sprinkle with white sesame seeds and fresh Thai basil, with blanched broccolini alongside.