Firm Tofu Jalfrezi with Buttery Cardamom Rice and Naan

Press the firm tofu to remove excess moisture and cut into cubes. Slice the peppers and onion. Finely chop the garlic, grate the ginger and slice the green chilli.

Rinse the basmati rice. Melt the butter in a saucepan, add the cardamom pods and stir briefly. Add the rice, water and salt, bring to a boil, then cover and simmer until tender. Fluff with a fork and keep warm.

Heat the cooking oil in a large frying pan over medium-high heat. Add the tofu cubes and fry until golden and crisp on all sides. Remove and set aside.

Add the onion to the same pan and cook until softened. Add the garlic, ginger and green chilli and cook for 1–2 minutes until fragrant.

Add the peppers, ground cumin, ground coriander, garam masala and turmeric. Stir briefly, then add the chopped tomatoes and cook until the vegetables are tender and the sauce thickens. Return the tofu to the pan, stir through and finish with lemon juice. Season separately with salt and black pepper.

Warm the naan bread. Serve the firm tofu jalfrezi with the buttery cardamom rice and naan, finished with fresh coriander.