Fill and boil your kettle. Rinse the quinoa under cold water for 1-2 mins (this washes off the soapy coating that can make it taste bitter) 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 the pan off the heat.

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

Slice the tofu into strips roughly 1cm thick. Trim the root and any ragged ends off the spring onion. Separate the white and green parts, and thinly slice the white parts. Thinly slice the green ends and set them to one side.

Peel the short cucumber (the skin can be bitter) and dice it into small pieces. Trim and peel the carrot, and use a vegetable peeler to peel it into ribbons. 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 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, then turn over and fry for 2 mins. Pour in the sweet chilli sauce and add the white spring onion parts. Fry for 1-2 mins, turning to tofu to coat it in the sauce.

While the tofu is cooking, pour 1 tsp oil into the bowl of pickled red onion. Add the carrot and courgette ribbons and the cucumber, and toss together to dress.

Divide the quinoa between a couple of bowls and top with the dressed veg and fried tofu. Garnish with torn coriander leaves and the green spring onion tops to serve.