Tikka Wedges with Onion Fried Rice

To drain the tofu, wrap in kitchen roll and sandwich between two plates. Place something heavy on top and set it aside.

Pour the rice into a pan and cover with 600ml boiling water. Season with salt, stir and place the lid onto the pan. Bring to the boil, then reduce the heat and simmer for 10 minutes. Next, remove the pan from the heat, ensuring the lid is kept on for a further 10 minutes, as the rice will continue to cook in its own steam.

Meanwhile, peel and finely cut the onions and garlic into slices, peel and grate the ginger and separate the coriander leaves. Set aside.

Once the tofu has been draining for 10 minutes, cut into 2 cm cubes and coat in 2 tbsp of tikka paste. Add to a frying pan on medium heat with a drizzle of olive oil. Cook for 10 minutes, occasionally stirring.

Meanwhile, heat a drizzle of olive oil in a large frying pan on medium-high heat and add the onions, garlic, ginger, 1 tsp cumin seeds. Occasionally stir and after 5 minutes, add 2 tbsp soy sauce and a pinch of salt. Continue to stir for 2 more minutes. Then add the rice and coriander leaves to the pan and give a good stir.

Serve the onion fried rice between four bowls and place the tofu on top.