Rinse the quinoa under cold water for 1-2 mins (this washes off the soapy coating) and tip it into a pan. Pour in 150ml boiling water. Cover and bring to the boil, then simmer for 10-12 mins till the quinoa has absorbed the water and is tender. Take off the heat.

While the quinoa simmers, peel the red onion and finely slice it. Slide the red onion into a mixing bowl. Grate over the lime zest and squeeze in the juice. Peel the garlic clove and grate it into the bowl. Add a pinch of salt and pepper and stir well to combine. Set aside to lightly pickle.

Slice the tofu into strips roughly 1cm thick. Trim the root and any ragged tips off the spring onion. Separate the white and green parts. Thinly slice the white part. Thinly slice the green ends and set them to one side for later in the recipe.

Peel the cucumber (the peel can be bitter on short cucumbers) and dice into small pieces. Trim and peel the carrot, then peel it into ribbons use a vegetable peeler. When you get down to the middle, thinly slice it. Trim the top of the courgette. Peel it into ribbons too, thinly slicing the seeded core.

Pour ½ tbsp olive oil into a frying pan and warm to a medium high heat. When the pan is hot, add the tofu strips and fry for 3-4 mins on one side. Turn the tofu and fry for a further 2 mins. Pour in 1 tbsp sweet chilli sauce and add the sliced white part of the spring onion. Fry for 1-2 mins, turning to tofu to coat in the sauce.

While the tofu is cooking, pour 1 tsp oil into the bowl of lightly pickled red onion. Tumble in the carrot and courgette ribbons and the diced cucumber, and toss together till evenly dressed.

Spoon the cooked quinoa into bowls and top with the dressed vegetables and the fried tofu. Tear over the coriander leaves and scatter over the top along with the sliced green spring onion tops.