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Start by toasting your rice off in a pan until golden brown. Bash it down in a pestle and mortar until it becomes a powder.
Crumble your firm tofu in a bowl and coat it in corn starch.
Fry off your tofu in some oil and then add in the spring onions, garlic, ginger and fry for a few minutes.
Add in the lemongrass and chilli sauce cook for a few more minutes then turn off the heat and add the lime juice, crushed rice kernels and mint and coriander and toss to coat.
Cook your noodles to packet instructions and then add them to a bowl with some of the noodle broth, add in the peanut butter and keep stirring and adding more broth till you’ve got the perfect sauce consistency.
Plate up your noodles, top with the tofu laab and some chilli crisp and more spring onions and sesame seeds and enjoy!