Tofu, Mushroom & Brown Rice Salad

Name: Tofu, Mushroom & Brown Rice Salad
Yield: Serves 4-6
Ingredients: salt and freshly ground black pepper; 1 carrot, peeled and julienned (thin batons); ½ cup (60g) sesame seeds, toasted, to garnish; 200 g fresh bean sprouts; 1 cup fresh coriander leaves, roughly chopped; 2 spring onions, roughly chopped; 1 cup (165g) unsalted peanuts, roughly chopped, toasted; 200 g firm tofu, cut into 2cm cubes; 16 button mushrooms, cut in quarters; 1 cup (120g) edamame beans; vegetable oil for frying; ½ cup (100g) brown rice; 2 bok choy, kept whole with ends trimmed; 3 tbsp sesame oil; 3 tbsp soy sauce; juice of ½ a lemon; 1 tbsp ginger, freshly grated; ¼ cup (60ml) sweet chilli sauce