Salt and pepper tofu with chilli quinoa recipe
 Homemade chilli paste and pickled onion ensure this crispy, golden salt and pepper tofu with quinoa is packed with sweet, sharp and fiery flavours. 1 small red onion, thinly sliced into rings2 tsp caster sugar1 tsp fine flaked sea salt75ml/2½fl oz white wine vinegar 1 small red onion, thinly sliced into rings 2 tsp caster sugar 1 tsp fine flaked sea salt 75ml/2½fl oz white wine vinegar ½ thumb-sized piece fresh root ginger, peeled and finely grated3 garlic cloves, finely grated or crushed½-1 tsp hot chilli powder2 spring onions, trimmed and very finely chopped1 tbsp light soy sauce, plus extra to serve ½ thumb-sized piece fresh root ginger, peeled and finely grated 3 garlic cloves, finely grated or crushed ½-1 tsp hot chilli powder 2 spring onions, trimmed and very finely chopped 1 tbsp light soy sauce, plus extra to serve 150g/5½oz quinoa200g/7oz extra-firm tofu, drained, cut into 2cm chunks75ml/2½fl oz sunflower oil2 long red chillies, finely chopped4 garlic cloves, thinly sliced2 spring onions, trimmed and thinly sliced½ tsp coarsely ground black pepper½ tsp sea saltfresh coriander, to serve 150g/5½oz quinoa 200g/7oz extra-firm tofu, drained, cut into 2cm chunks 75ml/2½fl oz sunflower oil 2 long red chillies, finely chopped 4 garlic cloves, thinly sliced 2 spring onions, trimmed and thinly sliced ½ tsp coarsely ground black pepper ½ tsp sea salt fresh coriander, to serve Method To make the pickled red onion, put the onion, sugar and salt in a medium bowl and stir in the vinegar. Add just enough cold water to completely cover the onion and leave to stand for 20–30 minutes, then drain well.To make the chilli paste, mix together the ginger, garlic, chilli powder, spring onions and a pinch of salt using a pestle and mortar until well blended, then stir in the soy sauce. Set aside.Cook the quinoa in boiling water for 12 minutes, or according to pack instructions, until just tender. Drain well, then return to the saucepan and stir in 1–2 teaspoons of the chilli paste, according to taste. Keep warm over a low heat.While the quinoa is cooking, pat the tofu chunks dry with kitchen paper or a clean tea towel. Heat the oil in a wok until smoking hot, then add the tofu and deep-fry for 1–2 minutes, or until golden and crisp on the outside – take care as it may splash a little to begin with. Use a slotted spoon to transfer the tofu to a plate lined with kitchen paper. Remove all but 1–2 tablespoons of the oil from the wok.To finish the tofu, reheat the wok until smoking hot, add the chopped chilli, garlic and spring onions and stir-fry for 10–20 seconds or until lightly coloured. Season the tofu with the pepper and ½ teaspoon of sea salt and return to the wok. Toss until the tofu is coated in the chilli and spring onion mixture, then remove from the heat. Divide the quinoa between four warmed pates, add the tofu and the pickled red onion. Scatter with fresh coriander to serve. To make the pickled red onion, put the onion, sugar and salt in a medium bowl and stir in the vinegar. Add just enough cold water to completely cover the onion and leave to stand for 20–30 minutes, then drain well. To make the pickled red onion, put the onion, sugar and salt in a medium bowl and stir in the vinegar. Add just enough cold water to completely cover the onion and leave to stand for 20–30 minutes, then drain well. To make the chilli paste, mix together the ginger, garlic, chilli powder, spring onions and a pinch of salt using a pestle and mortar until well blended, then stir in the soy sauce. Set aside. To make the chilli paste, mix together the ginger, garlic, chilli powder, spring onions and a pinch of salt using a pestle and mortar until well blended, then stir in the soy sauce. Set aside. Cook the quinoa in boiling water for 12 minutes, or according to pack instructions, until just tender. Drain well, then return to the saucepan and stir in 1–2 teaspoons of the chilli paste, according to taste. Keep warm over a low heat. Cook the quinoa in boiling water for 12 minutes, or according to pack instructions, until just tender. Drain well, then return to the saucepan and stir in 1–2 teaspoons of the chilli paste, according to taste. Keep warm over a low heat. While the quinoa is cooking, pat the tofu chunks dry with kitchen paper or a clean tea towel. Heat the oil in a wok until smoking hot, then add the tofu and deep-fry for 1–2 minutes, or until golden and crisp on the outside – take care as it may splash a little to begin with. Use a slotted spoon to transfer the tofu to a plate lined with kitchen paper. Remove all but 1–2 tablespoons of the oil from the wok. While the quinoa is cooking, pat the tofu chunks dry with kitchen paper or a clean tea towel. Heat the oil in a wok until smoking hot, then add the tofu and deep-fry for 1–2 minutes, or until golden and crisp on the outside – take care as it may splash a little to begin with. Use a slotted spoon to transfer the tofu to a plate lined with kitchen paper. Remove all but 1–2 tablespoons of the oil from the wok. To finish the tofu, reheat the wok until smoking hot, add the chopped chilli, garlic and spring onions and stir-fry for 10–20 seconds or until lightly coloured. Season the tofu with the pepper and ½ teaspoon of sea salt and return to the wok. Toss until the tofu is coated in the chilli and spring onion mixture, then remove from the heat. Divide the quinoa between four warmed pates, add the tofu and the pickled red onion. Scatter with fresh coriander to serve. To finish the tofu, reheat the wok until smoking hot, add the chopped chilli, garlic and spring onions and stir-fry for 10–20 seconds or until lightly coloured. Season the tofu with the pepper and ½ teaspoon of sea salt and return to the wok. Toss until the tofu is coated in the chilli and spring onion mixture, then remove from the heat. Divide the quinoa between four warmed pates, add the tofu and the pickled red onion. Scatter with fresh coriander to serve. Recipe tips Leftover chilli paste (there won’t be very much) can be kept in the fridge for up to three days or frozen for another time.