1. Pre heat the oven to 180 degrees. In a large bowl place in the tofu, 1 tbsp of oil, ½ a tbsp of salt, the cornflour and mix altogether.

2. Line the tofu pieces on top of a baking sheet with spaces in between one another and bake in the oven for 30 mins, flipping hallway through. Whilst the tofu is cooking, cook the rice according to instructions.

3. Whilst both rice and tofu are cooking, in a large pan or wok, add the rest of the oil on a medium heat and add the cumin seeds for 1 min. Next add the onions and fry for around 5 mins until they are tender. Add the garlic, ginger and tomato puree and cook for a further minute.

4. Add the rest of the spices, salt, coconut milk and stir well. Reduce the heat and simmer for 5 mins.

5. Carefully transfer the onion mixture into a food blender and blend until smooth. Pour back into the pan and continue to simmer. Once the tofu is cooked add to the curry mixture and coat well. Simmer for a further 5 mins.

6. Drain the rice and serve in 4 separate bowls, followed by the tofu mixture. Sprinkle the coriander on top!