Step 1

Set the oven to 220° C / 425° F. Place chillies on a lined baking sheet and bake for 5 minutes. Add unpeeled garlic cloves and a piece of ginger. Bake for a further 12 minutes, until garlic cloves turn sticky, chillies start to blacken and ginger turns soft. You may need to remove the chillies and garlic from the tray and leave the ginger in for a further 5-10 mins longer to soften it.

Step 2

Decrease the oven temperature to 180° C / 350° F.

Step 3

Cut chilli stalks off, peel garlic cloves, peel and slice ginger. Put roasted aromatics and remaining sauce ingredients (apart from sambal oelek) in a small blender or a chopper and blitz them into a paste. Adjust spiciness to your liking by adding sambal oelek and blending until smooth.

Step 4

Cut tofu into cubes. Mix grated ginger with oils and a generous amount of salt. Rub the marinade into the tofu cubes.

Step 5

Place marinated tofu on a lined baking sheet and bake until golden and crispy, about 30 min.

Step 6

Heat up a wok or a large frying pan. Pour 1 tbsp of oil into the wok and heat it up until it is almost smoking. Add sliced spring onions reserving most of the green part for serving. Stir-fry until spring onions soften. Transfer to a separate plate, leaving as much oil in the wok as you can.

Step 7

Heat up another tablespoon of oil and stir-fry your veggies in the following order (leaving about a minute between each new addition): broccoli florets, beans, red pepper and cabbage. Transfer the veggies onto a plate and set aside.

Step 8

Decrease the heat to low or, if you have an electric hob, turn the heat off completely but leave the wok on a hot hob. Pour the sauce you prepared earlier into the wok/pan with a splash of water. Cook it on a low-medium heat for about 1-2 minutes, stirring from time to time.

Step 9

Break cold rice with your hands and add it to the sauce. Mix it in well. Return spring onions and fried veggies back to the pan. Stir-fry on a low-medium heat until everything is coated in the sauce and piping hot.

Step 10

Divide between plates, top with roasted peanuts, baked tofu and raw spring onion slices. Serve with lime wedges and sambal oelek on the side.