Coat the crumbled tofu

• Crumble the tofu into a bowl.
• Coat it with the tomato paste, olive oil, dark soy sauce, maple syrup and spices.

Bake the tofu

• Spread the tofu on a baking tray.
• Bake until the edges crisp up, stirring every 10 minutes.

Quick-pickle the carrot and fennel

• Toss the carrot and fennel with the vinegar, sugar and salt.
• Leave to sit while the tofu bakes; it gets sharper the longer it sits.

Aromatics in a hot pan

• Get the pan screaming hot.
• Add the garlic and onion and cook until fragrant.

Stir fry the vegetables and tofu

• Add the bell pepper.
• Add the baked tofu and keep everything moving so nothing goes soft.

Add the sauce and basil

• Pour in the stir fry sauce and toss until everything is coated and glossy.
• Turn off the heat and throw in the Thai basil.

Serve

• Pile the stir fry over jasmine rice.
• Top with the pickled carrot and fennel and squeeze lime over the whole thing.