South East Asia influences my rice dish

I was inspired to make tonight's dinner by the Vietnamese food I ate in Berlin. Which kind of saved my life. I was very cold and hungry and losing the will, so this brought me back from the brink. I liked the cooked-raw, sweet-savoury, spicy-sour, hot-cold, soft-crunchy thing going on and tried to recreate it a little here.

For three people I used:

1 1/2 cups rice, I used brown
1 pound / 1/2 kilo of firm tofu
1 courgette (about 15 cm / 6 inches long)
1 carrot (about the same size as the courgette)
1 small onion
1 bell pepper / capsicum - I used a green one
1 heaped tablespoon of sesame seeds
1 handful of uncooked redskin peanuts
1 handful desiccated coconut
4 cloves garlic
1 inch / 4cm ginger root
1 small squeeze tomato puree
light oil e.g. groundnut / veg / sunflower / sesame


seasonings and spices:
salt
pepper
cayenne pepper
soy sauce
sugar
chilli powder
ground coriander
worcester sauce
lemon juice

to finish
fresh coriander. parsley might work. I don't know, you tell me.
lemon / lime juice

1. Cook the rice in plain water. When it is done, drain excess water and keep warm.
2. While rice is cooking, cut the tofu into 1cm / 3/4 inch cubes and season with salt, pepper, soy sauce, worcester sauce, lemon juice, a bit of sugar, tomato puree. you can experiment here. mix the tofu well in the spices and condiments. If you have time, leave to marinate.
3. lift tofu cubes out of marinade and fry with some slivers of fresh ginger in a little oil until they have some brown colour and crispness. when they are ready, lift out of frying pan / wok if there is any leftover marinade, mix it. set to one side and keep warm.
4. slice onion and pepper into thin strips and crush or finely chop the garlic. Shallow fry in the same pan you used for the tofu and season. Lift out of pan and mix in with tofu.
5. cut courgette into batons and fry, adding salt, pepper and cayenne pepper until it has a bi of brown colour. lift out of pan and mix in with tofu and vegetables.
6. dry fry your peanuts until they start to brown in places and their skins blister. remove the skins- they should rub off easily, and halve or chop roughly.
7. Your rice should be done in the time it has taken to prep and cook the veg. In the frying pan, throw in your dessicated coconut and toast it slightly over heat. Be careful, it burns very easily.
8. Stir in your drained rice, add salt, a bit of sugar and chilli powder. Heat up rice and add your vegetables and tofu.
9. Top with the peanuts and finely grated carrot.
10. Squeeze the juice of a quarter of a lemon onto the rice dish.
11. Serve with chopped coriander leaves on top and extra lemon juice if needed.

Notes: Would maybe work well with fish / meat / poultry in place of the tofu. Please report back. The brown rice I used worked well because it held its shape and didn't squish when being mixed at various stages.