Step 1

In a heavy bottomed frying pan, toast the rice on medium-low heat. Toss constantly to avoid burning. Toast until the rice is evenly golden. This takes about 4-6 minutes. Remove from heat and cool for 5 minutes. Grind to a coarse, grainy powder in a mortar and pestle. Set aside.

Step 2

Heat oil in a small wok over medium. Add garlic and ginger. Sauté for a few seconds until fragrant. Add chilli flakes, lemongrass, half of the shallots, all of the spring onion white and half of the spring onion greens. Sauté for a minute until spring onion and shallots are glazed.

Step 3

Working quickly, add coriander root and tofu to the wok. Stir-fry while mixing and breaking up the tofu for a minute until tofu is warmed through. Add cornflour mix, mix well and cook for a few seconds until starting to thicken. Remove from heat and transfer to a large serving bowl.

Step 4

Add the oyster sauce, fish sauce, coconut sugar, lime juice and red pepper powder to the tofu. Toss and mix well. Add 2 tablespoons of the rice powder, remaining shallots and spring onion greens. Mix well.

Step 5

Garnish with coriander and mint leaves. Serve with lime wedges and extra red chilli flakes.