This makes a really tasty and attractive snack, starter or part of a bigger Thai meal.
Start by preparing your Thai herbs and spices. I finely sliced the more tender insides of four or five lemongrass stems lengthways, julienned a large red chilli, sliced about four red shallots, 3 cloves of garlic and tore a few kaffir lime leaves.
In a wok with about half a cup of hot oil I started by frying the lemon grass and kaffir lime leaves, as they take a little longer, after about a minute I added the shallots and fried for another minute then added chilli, garlic, a couple of bunches of fresh green peppercorns and a couple of handfuls of cashew nuts and fried everything until it was golden and crisp and then drained them. You can use large dried chillis instead, of the fresh one, which will go crisp and can be crumbled on the risotto for an extra kick of spiciness (these don’t take long to cook so add them near the end of the frying process.)
Next I cube a couple of blocks of form tofu (about 500g). I then fried this in the same oil, turning occasionally) until crisp and golden brown (you may need to fry the tofu in two batches). I then drained the tofu and put it on a serving plate and scattered the herbs and nuts over the top. I served with a chilli dipping sauce with some extra dried chilli (optional) and coriander leaves in it.