Tofu Tikka Masala Recipe:

1.

Place the tofu onto a chopping board and pat dry with a paper towel. Cut into 2cm cubes and place into a large bowl along with the cornflour. Roll the tofu chunks in the cornflour and place into a deep-sided frying pan with a drizzle of vegetable oil on a medium-high heat. Fry for 5-6 minutes until golden and crispy.

2.

Meanwhile, finely chop the onion, garlic and ginger. Once the tofu is cooked, remove from the pan and set aside. Return the pan to heat and add the chopped onion, garlic and ginger. Fry on a medium heat with a drizzle of vegetable oil for 3-4 minutes until soft.

3.

Meanwhile, rinse the rice with cold water, place into a saucepan and cover with 250ml (500ml) of boiling water. Bring the rice to the boil on a high heat with the lid on, then turn down to a low simmer and leave to cook for 8-10 (10-12) minutes. Once all the water has evaporated and the rice is cooked, take off the heat and set aside.

4.

Add the tikka spice blend, garam masala and cumin seeds to the onion pan and continue to fry for 1-2 minutes to release the flavour of the spices. Stir in the tomato puree and continue to cook for a further minute.

5.

Add the tomato polpa to the frying pan and crumble in the creamed coconut along with 150ml (300ml) of boiling water and simmer for 8-10 minutes until the sauce has thickened. Add the spinach to the pan for the final 2 minutes to cook, followed by half of the coriander (roughly chopped) and the tofu. Spoon the curry into bowls and serve alongside the rice, topped with the remaining coriander.