Lighter Tofu Katsu Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut the tofu into 12 [24] slices

Combine 2/3 of the soy sauce (you'll use the rest later!) with 1/2 tbsp [1 tbsp] vegetable oil in a large bowl, add the tofu slices

Give everything a good mix up and set aside to marinade

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Add the marinated tofu to a baking tray with any remaining soy sauce from the bowl, sprinkle over the black sesame seeds and toasted sesame seeds and put the tray in the oven for 15-20 min or until golden and crisp – this is your sesame-crusted tofu

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Heat a small, wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp] vegetable oil over a medium-high heat

Once hot, add the chopped ginger and curry powder and cook for 1-2 min or until fragrant

Once fragrant, transfer to a small bowl

Add the mango chutney, reserved soy sauce and 4 tbsp [8 tbsp] cold water to the bowl and give everything a good mix up – this is your katsu dressing

Top, tail and peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Peel and finely slice the shallot[s]

Rinse the blanched edamame beans under cold running water

Once the rice is cooked, add the blanched edamame beans to the pot and cook for a further 1 min or until warmed through then drain

Wash the baby leaf salad, then pat it dry with kitchen paper

Add the sliced shallot, carrot ribbons and baby leaf salad to the pot with the cooled brown rice & edamame

Add the rice vinegar, 1/2 tbsp [1 tbsp] olive oil and a pinch of salt and gently mix everything together – this is your brown rice & edamame salad