Press the tofu for at least 10 minutes by wrapping in paper towels and placing under a plate with heavy cans or a skillet on top then cut into cubes and toss with the cornflour. Heat a drizzle of olive oil in a large soup pot, add the tofu and fry until crisp and browned on all sides. Remove and place on a paper towel lined plate.
Add the coconut milk, soy sauce and curry paste to the pot and simmer for 10 minutes then add the broccoli and simmer for another 5 minutes. Stir through the tofu and serve with rice and sprinkled with coriander.
Nutrition information is an estimate and will vary depending on the exact ingredients used.