Fresh and filling, this simple vegetarian meal is like a deconstructed sushi bowl. Pan-fried tofu sits atop fluffy rice and crisp vegetables before being drizzled with a spiced mayo for a weeknight dinner that covers all bases.
Peel and grate garlic and ginger. Place garlic and ginger in a bowl with rice wine vinegar, mirin and 3 tablespoons soy sauce and mix well to combine. In a separate bowl, place chipotle mayonnaise, set aside until ready to serve.
Cut tofu into 1cm-thick slices. Add tofu to ginger marinade, stir to combine and set aside.
Place rice and 310ml (1¼ cups) cold water in a large saucepan over high heat and bring to the boil. Cover with a lid, reduce heat to low and cook for 15 minutes or until cooked through. Fluff with a fork, cover, set aside and keep warm.
Place 2 tablespoons flour, eggs and panko breadcrumbs in three separate, shallow bowls. Add sesame seeds to breadcrumbs and toss to combine. Lightly whisk eggs. Remove tofu from marinade, reserving marinade, dust in flour, shaking to remove excess, dip in egg and coat in sesame breadcrumbs. Place on a plate and set aside.
Heat a large frypan over a medium heat with 2cm of vegetable oil. Cook tofu, in batches, for 2 minutes each side or until golden. Drain on a paper towel.
Add sesame oil to reserved marinade and stir to combine. Place salad leaves in a large bowl. Quarter radishes and add to leaves with marinade. Season to taste and toss to coat. Divide rice between bowls and top with tofu and salad. Serve with spicy mayo.