• Place a pot over medium-high heat with a drizzle of oil. Rinse the rice to remove excess starch.
• Fry the lemongrass paste until fragrant, 1-2 mins.
• Stir in the rice and 300ml cold salted water (per 2P). Bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid.
• Leave to cook for 12 mins, then remove the pot from the heat and keep covered for another 12 mins, or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, drain the smoked tofu and chop into 2cm cubes. Pat dry with kitchen paper.
• Place a pan over high heat with a good glug of oil.
• Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn. 
• Transfer the tofu from the pan and toss together with half the ketjap manis. Season with salt and pepper and cover to keep warm.

• While the tofu fries, trim the courgette and chop into 1cm chunks.
• Trim the carrot then slice into ½ cm thick rounds (no need to peel).
• Halve the chilli lengthways, deseed then finely chop.
• Trim and thinly slice the scallion.

• Return the pan to medium-high heat with another drizzle of oil.
• Add the carrot and fry until starting to soften, 5-6 mins.
• Add the courgette and fry for another 2 mins.

NOTE: Swapping to diced chicken? Add to the hot pan, season with salt and pepper and fry until browned, 5-6 mins, before adding the carrot.

• Stir in remaining ketjap manis, red Thai paste, apple cider vinegar, sweet Asian sauce, 50ml water (per 2P) and ½ tsp sugar (per 2P).
• Simmer for 2-3 mins.
• Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper. 

• Fluff up the rice with a fork and divide between bowls.
• Serve topped with stir-fried veg and glazed tofu.
• Garnish with sliced scallion, peanuts and chilli to taste!