Coconutty Air Fryer Tofu & Quinoa Salad with Peanut Dressing

Put the desiccated coconut in one bowl or tray, ⅗ of the coconut cream in another and the cornflour into a third bowl or tray. Season them all.

Cut the tofu into 3cm cubes, then dredge in the cornflour, coating all the sides. Dunk in the coconut cream and shake off the excess before tossing in the desiccated coconut, pressing down firmly to make it really stick. Set aside on a tray.

Add the tofu to the air fryer then drizzle with oil. Heat the air fryer to 180°C and cook for 15 mins, then flip and cook for a further 10 mins until evenly golden. Carefully remove from the basket and set aside.

Cut the Tenderstem into thirds and toss with olive oil, salt and pepper. Add to the air fryer basket and cook at 180°C for 8 mins. Add the tofu back in and cook for 2 mins until warmed through.

Mix the peanut butter with the remaining coconut cream, juice of ½ the lime, the sesame oil and the soy sauce. Taste and adjust seasoning if needed.

Finely chop half of the mint and mix with the quinoa and the remaining lime juice.

Divide the quinoa between two plates and top with the broccoli and tofu. Drizzle with peanut sauce, then garnish with mint and a pinch of chilli flakes, if you like.