1.Press tofu between two chopping boards with weight on top, raise one end; stand 25 minutes.
2.Meanwhile, make sesame dressing. Place ingredients in screw-top jar; shake well.
3.Cut each tofu block lengthways into four slices; pat dry with absorbent paper. Combine seeds, chilli and cornflour in large shallow bowl; press seed mixture onto both sides of tofu slices.
4.Heat oil in medium saucepan; deep-fry tofu, in batches, until golden. Drain on absorbent paper.
5.Place remaining ingredients in large bowl; toss gently to combine. Divide salad among serving plates; top with tofu, drizzle with dressing.