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In a bowl, toss the tofu cubes with cornstarch until evenly coated.
Transfer to an air fryer, spray lightly with oil, and cook at 180°C (350°F) for 10 minutes.
Shake halfway through, until golden and crispy.
Rinse the rice until the water runs clear.
Heat oil in a nonstick pot and toast the rice for 3–4 minutes, stirring.
Add boiling water, coconut cream, and salt.
Mix, cover, and cook for 18 minutes.
Turn off heat, fluff gently, cover again, and let rest for 5 minutes.
Heat neutral oil in a wok.
Add the chopped onion and cook until soft and golden.
Add garlic, ginger, and cashews.
Stir-fry for a few minutes until fragrant.
Add the broccoli and cook on high heat for 3–5 minutes, until slightly charred but still vibrant.
Add the crispy tofu to the wok.
Pour in tamari, maple syrup, sweet chili sauce, chili oil (if using), and optional teriyaki.
Squeeze in the lemon juice.
Mix and let the sauce reduce slightly for 2–3 minutes.
Serve the stir-fry over the coconut rice.