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Carefully take the tofu out of its box, drain well and place on a lipped plate.
Put the carrots and mint in a heatproof bowl.
Combine the sesame oil, light soy sauce, clementine juice, grated ginger, rice vinegar, sesame seeds and chipotle flakes in a small saucepan, put it on a low to medium heat and warm through gently for a few minutes; don't let it come to a boil.
Pour the sauce over the carrots and mint, and toss to coat.
Using clean hands, lift up the carrot salad and place it on top of the tofu.
Pour the dressing from the bowl all over the top and serve with rice.