Crispy Tofu

Place the quinoa in a bowl and cover with warm water. Add the quinoa to a fine colander and drain. Bring the measured water to a boil over medium heat. Once boiling, add the quinoa and salt. Cover and simmer for 15 min until the liquid is fully absorbed and the quinoa is cooked. Once cooked, set aside to cool.

Squeeze the tofu to remove as much of its liquid as possible. Pat it dry with kitchen paper and slice it into steaks. Add the soy sauce and maple syrup to a shallow bowl and mix well. Place the tofu in a bowl, turn until coated and leave to marinate for 10 min.

Chop the cucumber. Halve the cherry tomatoes. Roughly chop the coriander. Finely slice the red chilli. Peel and slice the shallots. De-seed and finely chop the red bell pepper.

In a salad bowl, whisk together the apple vinegar, sweet chilli sauce, olive oil and salt. Add the sliced shallot and set aside - this is your dressing. Toast the cashew nuts in hot, dry pan for 2 min until starting to brown. Set aside.

Drain the tofu. Add the corn starch to second plate and roll the tofu in it. Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the tofu steaks and fry for 3 min on each side until crispy and golden.

Add the cooled quinoa, cherry tomatoes, red pepper, chopped coriander and cucumber to the salad dressing and give everything a good mix up. Divide among bowls, top with the tofu steaks and garnish with the toasted cashew nuts.