Heat remaining 1/2 tbsp of oil in a large non-stick pan or wok, on medium heat, then add tofu. Fry tofu for 5 mins, stirring occasionally, until tofu is showing colour and turning crispy, then remove from pan.

Add remaining tbsp of oil to pan and add bell peppers, onion and carrot. Fry for 5 mins, until vegetables begin to soften, then add long grain rice and stir to combine.

Add chilli jam, tomato puree, dark soy sauce, cajun seasoning and garlic granules to rice, along with fried cajun tofu. Increase heat to high and stir fry for 3-4 mins until sauces have reduced and soaked into rice. Stir in spring onions, red cabbage and season to taste before removing from heat.

Meanwhile, toast peanuts on medium heat for 2-3 mins, then chop and use as a garnish.