Khao Kluk Jay with Sweet Soy Tofu

Heat 1 tablespoon of the vegetable oil in a small frying pan and fry the tofu cubes for 5 minutes, turning occasionally, until golden.

Add the palm sugar and dark soy sauce to the tofu and toss for 2 minutes until sticky and caramelised, then set aside.

Pour the beaten eggs into a lightly oiled frying pan over medium heat and cook for 3 minutes until set into a thin omelette, then roll up and slice into thin strips.

Using a mortar and pestle, pound the fermented soybean paste with the garlic and half the shallots to a paste.

Heat the remaining oil in a wok over medium-high heat and fry the paste for 2 minutes until fragrant.

Add the cooked rice and light soy sauce and stir-fry for 5 minutes until every grain is coated and heated through.

Divide the rice between four plates and top with the sticky tofu, omelette strips, remaining shallots and chillies.

Serve with the shredded green mango, cucumber and lime wedges on the side.