Pan-Fried Ginger Sesame Tofu, Chilli Crisp Cucumber Salad - Sincerely Aline

Ingredients

• 300-340g pack firm-extra firm tofu
• 200 g (1 cup) brown rice
• 500 ml (2 cups) water
• 2-3 mini cucumbers, stems and ends trimmed, diced
• 1 tablespoon chilli crisp (any type you like or have access to)
• 1 tablespoon rice vinegar
• 2 tablespoons light soy sauce or liquid aminos/tamari (for a gluten-free option)
• 1 tablespoon pure sesame oil
• 1 tablespoon raw honey (optional)
• 2 tablespoons neutral cooking oil
• 2 cloves garlic, minced
• 2-3 cm piece fresh ginger, minced
• 1-2 sprigs spring onion, roots trimmed, roughly chopped
• 1-2 sprigs fresh coriander, ends trimmed, stem and leaves roughly chopped
• Black and/or white toasted sesame seeds, to serve