1. Trim the pak choi, then thinly slice width-ways.

2. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve the mangetout widthways.

3. Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.

4. Juice one half of the lime and cut the other half into wedges.

5. In a small bowl, combine the tamari, peanut butter and lime juice, then stir until smooth. Slowly add in some water while continuously stirring. Season with salt and pepper.

6. Heat a large non-stick frying pan on high heat with a drizzle of oil. Once hot, add the tofu to the pan. Fry until slightly crispy (for about 8-10 mins). Be sure to keep turning pieces over to ensure they don’t burn.

7. Meanwhile, place another frying pan on medium-high heat with a drizzle of oil. Add the pak choi, pepper and mangetout. Stir fry until softened (2-3 mins).

8. Add the rice to the vegetable pan and cook for 1-2 mins. Add the peanut and tamari sauce, stir to combine. Season with salt and pepper, and add a splash of water if it looks dry.

9. Divide the vegetable nasi goreng inspired rice between your plates. Top with the smoked tofu, drizzle with sriracha, then garnish with the peanuts and a lime wedge.

Meal-prep this smoked tofu nasi goreng for nutritious office lunches