(If using tofu) Slice tofu into 1cm slices. Place tofu on a few sheets of kitchen paper. Place more kitchen paper on top, then put a plate / board on top. Add a heavy weight and press for 20 mins to an hour. See this handy guide to how to prepare tofu if you are new to it (like I was). 

Cook your rice. 

Peel your pomelo and break into bitesize chunks. See this video for tips on peeling your pomelo. 

[Vegetarian version only] Slice tofu into small cubes (about 2cm x 2cm). Heat a couple of tbsp of vegetable oil in a pan until it is scorching hot. Salt the tofu and fry it fast for 2-3 minutes until lightly browned on each side.

[Meat version only] Cook and shred your chicken. 

Toast peanuts in a dry, hot pan. Bash with a pestle and mortar to get peanut chunks (don't bash too much or you will have powder. 

Make your sauce by slicing the chili into rings, then mixing with the soy sauce, lime and sugar and stirring until the sugar dissolves. 

Assemble the bowl with the rice at the base, then all of the toppings (leaving the crushed peanuts and mint until last. Pour over the sauce (I recommend dousing the pomelo with it as it holds the flavour nicely.