Cut the pressed tofu into very small cubes (about 1 cm). Toss with soy sauce. Air fry at 200°C (390°F) for 12–15 minutes, shaking halfway, until golden and crisp. Set aside.

In a bowl, mix vinegar, water, sugar, and salt until dissolved. Add cucumber and carrot. Let sit while you cook.

Slice green beans into 3 cm pieces. Heat oil in a large wok or frying pan over medium-high heat. Add shallots, garlic, and chillies. Stir-fry for 2 minutes until fragrant.

Add green beans and cook for another 2–3 minutes until just tender.

Push the veggies to the side of the pan. Add a touch more oil if needed, then add the cold rice. Break up any clumps and stir-fry for 2–3 minutes until heated through.

In a small bowl, mix together soy sauce, brown sugar, ketchup, and extra soy sauce. Pour over the rice and toss everything together until evenly coated. Cook for another 2–3 minutes.

Stir through half the sliced spring onions. Turn off the heat.

Spoon the rice onto plates or bowls. Top with crispy air-fried tofu, pickled vegetables, sliced tomato wedges, the remaining spring onions, fried shallots, crushed peanuts or cashews, and a squeeze of lime.