Peel, trim and finely slice the red onion.

Thinly slice the cucumber.

Peel and dice the brown onion and carrot.

Peel and mince the garlic and ginger.

Slice the lime into wedges.

Place the red onion and cucumber in a bowl and pour over the rice vinegar, sugar and sesame seeds. Scrunch everything to coat and leave to pickle, mixing occasionally while you prepare the curry.

Heat a saucepan over a medium heat with vegetable oil. Add the onion and carrot with a pinch of salt and cook down until soft and starting to caramelise.

Stir through the garlic and ginger for 2 minutes, then add the turmeric, curry powder and plain flour.

Stir in the tomato paste, soy sauce and brown sugar. Pour in the coconut milk and vegetable stock and bring to a low simmer.

Use a hand blender to blend until smooth. Taste to season.

Drain the tofu and slice into 1cm thick rectangles.

Place the flour, salt and milk in a bowl and whisk to a smooth batter.

Place the panko breadcrumbs, desiccated coconut and sesame seeds in a shallow bowl.

Dip the tofu slices in a batter to coat, shaking off any excess, then dip in the crumb mix, until coated on all sides.

Transfer to a tray while you repeat with the remaining tofu.

Add enough frying oil to coat the base of a pan by 0.5cm and bring to a high heat, testing if a few breadcrumbs sizzle.

Lay the tofu slices into the pan until crispy and golden, then flip over and fry the other side.

Transfer to a tray lined with kitchen paper and repeat with the remaining slices, careful not to overcrowd the pan.

Divide the curry between bowls alongside rice.

Top with slices of the fried tofu and pickled vegetables.

Top with fresh coriander leaves and serve with lime wedges.