Bring 2 cups (475 ml) water and 1 teaspoon kosher salt to a boil in a saucepan.

Tear the extra-firm tofu into uneven bite-size chunks and add it to the boiling salted water.

Soak the tofu chunks for 10 minutes, then drain them thoroughly in a colander.

Pat the drained tofu very dry with paper towels to remove surface moisture.

Toss the dry tofu with 2 teaspoons garam masala, 3 tablespoons cornstarch, and 1/2 teaspoon kosher salt until evenly coated.

Rinse 1 cup (200 g) basmati rice until the water runs mostly clear, then drain it.

Cook the rinsed basmati rice with 1 1/2 cups (355 ml) water and 1/4 teaspoon kosher salt until tender, about 15 minutes.

Fluff the cooked rice with a fork and keep it covered while preparing the remaining components.

Heat 2 tablespoons neutral oil in a nonstick skillet over medium-high heat until shimmering.

Arrange the coated tofu in a single layer in the hot skillet and cook undisturbed for 5 to 6 minutes.

Turn the tofu pieces and cook until deeply browned and crisp on all sides, about 5 to 6 minutes more.

Toast the cashews in 1 tablespoon neutral oil in a skillet until fragrant and lightly golden.

Stir the cooked rice with the toasted cashews, grated coconut, lemon zest, and lemon juice.

Halve the cherry tomatoes and finely slice the green chilies.

Mix the plain yogurt with cherry tomatoes, green chilies, and chopped cilantro until evenly combined.

Divide the lemon rice, crispy masala tofu, and tomato-chili raita among 4 plates and serve immediately.