Variations add: 8 large cooked prawns / 1 shredded poached chicken breast
Place paper towel on a dish. Remove tofu from packet and transfer to dish before layering paper towel on top. Add the weight of something heavy on top (can be a cookbook, another dish, or simply some cans.) Leave for at least 20 mins.
Slice tofu into 8 pieces and place them in a dish. Combine the soy sauce, honey and orange juice for the marinade, and pour over the tofu. Set aside for an hour, turning over half way through.
Grind the lemongrass, ginger and kaffir lime leaves in a mortar and pestle until it forms a paste texture.
Over a medium-high heat, fry the tofu slices for 1-2 mins on each side.
In a large saucepan, combine the stock, the paste and boil for 10 minutes. Add sugar, fish sauce, lime juice and carrot and cook for a further 3 minutes.
Remove from heat and add sliced tofu, bean sprouts, chilli and herb leaves before serving.