Crispy Tofu in Spiced Tomato Sauce over Rice

Rinse white-rice under cold water until clear. Combine with 3 cups water and 1 tsp salt in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.

While rice cooks, core and roughly chop tomato. Place in a blender and puree until smooth. Set aside.

Peel and finely dice yellow-onion. Mince garlic cloves. Set aside.

Heat 2 tbsp olive-oil in a large frying-pan over medium heat. Add diced yellow-onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add minced garlic, paprika, cumin, smoked-paprika, cayenne, and 1 tsp salt. Stir constantly for 1 minute until fragrant and well combined.

Pour in pureed tomato and soy-sauce. Stir to integrate all ingredients and bring to a gentle simmer. Reduce heat to low.

Press tofu between paper towels or a clean kitchen towel for 5 minutes to remove excess moisture. Cut into 2.5-cm cubes.

In a shallow bowl or plate, combine all-purpose-flour, salt, cumin, turmeric, and black-pepper. Toss tofu cubes in the flour mixture until evenly coated on all sides.

Heat 3 tbsp sunflower-oil in a separate large frying-pan over medium-high heat until shimmering.

Add coated tofu cubes in a single layer, being careful not to overcrowd. Fry for 3-4 minutes per side, turning occasionally, until golden-brown and crispy on all sides. Transfer to a paper towel-lined plate.

Add crispy tofu cubes to the simmering tomato sauce. Gently fold to coat and let warm through for 2-3 minutes.

Taste sauce and adjust salt as needed.

Divide steamed white-rice among plates or shallow bowls. Spoon tofu and spiced tomato sauce generously over the rice. Drizzle with any remaining sauce from the pan.

Serve immediately while hot.