Bang Bang Tofu Salad with Sesame Rice

Steps

1. Combine rice, water, sesame oil and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid, reduce to lowest heat and cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Heat a dry pot on low-medium heat. Add sesame seeds and cook, shaking pot often, for 1–2 minutes or until lightly golden. Remove from pot and set aside.
3. In same pot, combine all satay sauce ingredients (reserving 2 tablespoons of water) and whisk until smooth. Simmer on low heat until sauce has thickened slightly, 1–2 minutes. Add water to loosen sauce just before serving.
4. Pat tofu dry using paper towels and dice 2cm. Place seasoned cornflour in a medium bowl, add tofu and toss to coat well. Heat a good drizzle of oil in a large, non-stick, fry-pan on medium heat. Fry tofu for 1–2 minutes on each of 6 sides, or until golden and slightly crispy.
5. Finely shred lettuce; thinly slice spring onions on an angle (reserve green part from 1 to garnish); peel carrot; cut carrot and cucumber into thin stick about 0.5cmx5cm.
6. Place lettuce on a large sharing plate and top with remaining vegetables. Top with fried tofu, drizzle over satay sauce and garnish with reserved spring onion, herbs and cashew nuts. Serve ¾ cup of rice per person on the side and garnish with sesame seeds.