Drain the tofu and wrap it in kitchen paper. Place on a plate and then put another plate on top with a heavy can to weigh it down. Leave for 30 minutes, then drain the liquid from the plate. Wrap the tofu in fresh kitchen paper towels and replace the plate and can. Leave for another 30 minutes and drain the plate again. Meanwhile, add the dried mushrooms to a small jug and cover with 225ml boiling water. Leave to soak for 30 minutes.
In a medium saucepan, combine the rice, coconut milk and 250ml water. Add the kaffir lime leaf and season, then bring to the boil, cover, and simmer for 7 minutes. Turn off the heat with the lid still on and leave to steam for a further 10 minutes.
Meanwhile, roughly crumble the tofu with your hands in a medium bowl and sprinkle over the cornflour, tossing together. Heat 1 tbsp oil in a wide frying pan or wok until hot and shimmering, then add the tofu. Cook, stirring often, for 5 minutes until just browned and crisp, then scrape into a bowl.
Drain the dried mushrooms and roughly chop, reserving the liquid. Add the remaining oil to the pan, then add the dried and shitake mushrooms, ginger, garlic, spring onions and lemongrass. Cook for 2 minutes until the shitake mushrooms have softened.
Combine the remaining mushroom stock with the kecap manis and soy sauce. Add to the mushrooms along with the tofu and cook on high for 2-3 minutes until the liquid is reduced and the tofu is coated. Add the lime juice and season well.
Serve the tofu with the coconut rice and the coriander and sliced chilli sprinkled over the top.