2 carrots, peeled, julienned
2 red chillies, finely diced
3 tbsp chopped fresh coriander leaves
10cm/4in piece fresh root ginger, peeled, finely grated
4 spring onions, finely sliced
200g/7oz cooked basmati rice, cooled
2 tsp dried chilli flakes
2 tbsp Sichuan peppercorns, crushed
salt and freshly ground black pepper
75g/3oz cashew nuts
150g/5oz caster sugar
4 tbsp cornflour
2 tbsp groundnut oil
150ml/5fl oz rice wine vinegar
2 tsp sesame oil
4 tbsp soy sauce
2 tbsp vegetable oil, plus extra for shallow frying
2 large free-range eggs, lightly beaten
500g/1lb 2oz firm tofu, drained, patted dry with kitchen paper, cut into 1.5cm/陆in cubes