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Preheat the oven to 200 degrees fan. Toss the leftover or microwave ready sticky rice with the sesame oil and soy sauce. Place on a tray and bake for 20-25 minutes until crisp.
For the dressing, fry the garlic and ginger over a medium low heat in the sesame oil for 30 seconds. Add the curry powder and stir together. Fry for another 30 seconds then take off the heat.
Blend the paste with the silken tofu and other ingredients until smooth, season to taste.
Put the flour in one bowl with the white pepper and garlic powder. Pour the oat milk into another bowl then panko breadcrumbs and sesame seeds. Toss the tofu chunks in the flour then the milk and finally the breadcrumbs. Airfry until crisp or shallow fry in oil until crispy and golden brown.
Toss the salad ingredients together with salt, sesame oil and lime juice to taste. Serve on a platter topped with the tofu katsu pieces and plenty of the dressing.