Khao Mok with Tofu and Cashews

Combine half the turmeric, the curry powder, garlic, ginger and coconut milk in a bowl, add the tofu and turn to coat, then marinate for 15 minutes.

Heat 1 tablespoon of the vegetable oil in a large saucepan over medium-high heat and fry the tofu for 6 minutes, turning occasionally, until golden, then remove and set aside.

Toast the cashews in the same pan for 2 minutes until golden, then remove and set aside.

Add the rinsed rice, remaining turmeric, cinnamon stick and star anise to the pan and stir for 1 minute to coat the grains.

Pour in the vegetable stock, return the tofu to the pan, bring to the boil, then cover and cook on low heat for 18 minutes until the rice is tender.

Meanwhile, combine the cucumber, rice vinegar, sugar and chilli flakes in a bowl to make the relish.

Fluff the rice and divide between four plates with the tofu and toasted cashews.

Top with crispy fried shallots and coriander, and serve with the cucumber relish.