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If you’re cooking the rice from scratch, put it in a sieve and rinse under the cold tap until the water runs clear.
Tip the rice into a pan, add 600ml just-boiled water and bring back to a boil.
Cover, turn down the heat to a whisper and leave to cook for 10 minutes.
Turn off the heat and leave the rice to steam, still with the lid on, for another five minutes.
Spread the rice on your largest oven tray and leave to cool completely.
Heat the oven to 220C (200C fan)/425F/gas 7.
Stir three tablespoons of oil through the cooled rice, then bake, turning occasionally, for 45 minutes, until golden and crisp at the edges.
Put the drained tofu on a board and crumble it with your fingers (or use the back of a knife to break it up).
Tip on to a second oven tray, drizzle over the remaining two tablespoons of oil and bake for the last 20 minutes of the rice cooking time.
Take out the rice and tofu trays and leave to cool slightly.
In a bowl, whisk the chilli, fish sauce, lime juice and sugar until the sugar dissolves.
In a large bowl, combine the cucumber, shallot, tomatoes, herbs, tofu and peanuts, add the crisp rice, then pour the dressing over the top.
Toss gently to coat everything evenly, then serve.