Prep your rice, If you're not using leftovers. Rinse your rice. Place the rice into a medium pan and cover with water. Then agitate with your hands until the water turns cloudy. Strain the water through a fine sieve or colander and repeat the process for 4 - 5 times until the water starts to turn less cloudy. Cover the rice with about 700 ml of salted water. Bring to the boil and simmer for 20 minutes or until the rice is cooked and fluffy. Remove the pan from the heat and wash the rice in cold water. Reserve.

Whilst your rice is cooking press and prep the tofu. After removing as much water as you can, slice into 1/2 cm thick pieces. Place on the side till later.

Peel and dice the onion and garlic. Then heat 2 tablespoons of the sunflower in a large deep frying pan over a medium heat. Toast the cumin and coriander seeds for about a minute then add the onion and garlic. Fry for about 3 - 4 minutes until the onion is soft and see-through.

Once the onion is cooked, tip in the cinnamon, chilli and turmeric and mix with the onion. Next pour in your cooked rice and mix until well combined with the spices and onion. Cook for a further 2 - 3 minutes, stirring often until the rice is sufficiently warmed through. Season the rice to taste. Remove from the heat.

Heat the remaining sunflower oil in a small frying pan over a high heat and cook the tofu. Fry each side for 1 - 2 minutes until it begins to take some colour.

Serve the rice with fried tofu arranged over it, with the fresh coriander chopped and sprinkled on top.