Pat the tofu dry with kitchen paper, then heat 1 tbsp oil in a large, deep frying pan over a medium heat. Fry the tofu for 3-4 mins, or until golden on each side. Remove from the pan using a fish slice and set aside to drain on kitchen paper.

Pour the remaining oil into the pan, then scatter in the coriander seeds, cumin seeds and cardamom and cook for 2-3 mins until popping.

Add the ginger, onion and garlic and cook for 10-12 mins more until golden at the edges. Turn the heat to low and add the spinach, a handful at a time and stir to wilt. Remove from the heat. Tip the spinach mix, the coriander and 300ml water into a high-powered blender and blitz until completely smooth. Pour the mixture back into the pan and season with salt. Bring to a simmer.

Tip in the fried tofu and cook for 4-5 mins, or until the tofu has warmed through. Season, then spoon over the wild rice and scatter over the coriander leaves to serve.