Malaysian-Style Tofu Satay with Smashed Cucumber Peanut Salad

Steps

1. Bring a pot of unsalted water to the boil on high heat (see tip).
2. Add quinoa to pot of boiling water and cook for about 15 minutes, until tender with a slight bite. Meanwhile, finely chop broccoli. Add broccoli to pot for final 3 minutes of cook time. Drain well through a sieve.
3. Thinly slice bok choy. Pat tofu dry and dice 2cm. Set both aside separately.
4. Dice cucumber 2cm and place in a bowl with vinegar, chilli flakes and a pinch of salt. Use a potato masher or wooden spoon to lightly smash the cucumber, until it's frayed around the edges. Set aside to marinate.
5. Heat oil in a frypan on medium-high heat. Add tofu, measure of spices, chilli flakes (if using) and cornflour. Cook for about 4 minutes, turning occasionally, to seal. Add peanut butter and mix to coat tofu. Add courgette along with remaining satay ingredients and bring to a simmer.
6. Reduce heat to medium and simmer for about 4 minutes, until sauce has thickened. Season to taste with salt and pepper.
7. Add peanuts and coriander leaves to bowl with cucumber. Season to taste with salt and pepper.
8. Plate quinoa with tofu satay and cucumber.