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Marinate tofu in spices, oil, soy sauce, and vinegar for a few hours (the longer the better)
Heat a large pot over medium-high heat and grill the tofu slices until golden brown and crispy on both sides. Remove from the pot and set aside.
On the same pot sauté onion, garlic & ginger, then add spices, tomato paste, and mix well, add rice and combine. Stir in water, coconut milk, tofu and drizzle any leftover marinade.
Reduce the heat to low, cover and cook for 20 minutes, or until the rice is tender and liquid is absorbed.
Meanwhile, prepare the chutney by mixing all the ingredients in a bowl.
Serve rice topped with cucumber chutney.