Tofu with Sesame Vegetables

TOFU:--
600 g silken tofu, well drained
2 tbsp Japanese soy sauce
2 tbsp mirin
1 cup dashi, use instant dashi granules
2 tbsp soy bean oil
flour for dusting
2 tbsp ginger, fine chopped
4 tbsp thin sliced spring onions
steamed short grain rice to serve
SESAME VEGETABLES:--
¾ cup toasted sesame seeds
2 tbsp mirin
2 tbsp Japanese soy sauce
300 g pumpkin, 3 cm chunks
½ tsp SIDS CRAZY SALT
150 g button mushrooms, sliced
200 g green beans, trimmed
4 baby bok choy, quartered lengthways

TOFU: Put tofu on a mat of several layers of kitchen paper then cover with another layer and top with a couple of plates. Set aside for 20 minutes then cut into 4 cm cubes. Put soy sauce, mirin and dashi in a small pan and simmer for 5 minutes. Reserve but keep warm.
Heat the oil in a pan, dust the tofu in flour then fry until lightly browned on all sides. Remove from oil, drain on kitchen paper then place in a wide bowl. Pour the warm dashi mixture over the tofu and top with ginger and spring onions. Serve with sesame vegetables.
SESAME VEGETABLES: Put sesame seeds, mirin and soy sauce in a food processor and blitz until well combined and seeds crushed.
Steam pumpkin over a pan of boiling water for 5 minutes then add remaining vegetables and steam a further 5 minutes until everything is tender but not soft.
Put the vegetables in a bowl, add sesame seed mixture and SIDS CRAZY SALT then toss gently to combine.
Serve alongside the tofu and rice.