Press the tofu using a heavy object or tofu press for 20 to 30 minutes, to get rid of the excess moisture. Don't skip this step, this is the key to a delicious and crispy tofu!

One part uncooked quinoa will end up with three times as much cooked quinoa. Rinse the quinoa for at least 30 seconds to get rid of the bitterness. In a small pot, combine the rinsed quinoa and water and bring to a boil over medium-high heat. Then decrease to maintain a gentle simmer. Cook until the quinoa has absorbed all the water, about 10 to 20 minutes, depending on the amounts of quinoa. Remove from the heat and let stand, covered, for five minutes. Fluff the quinoa with a fork.

Whisk together all dressing ingredients and adjust the seasoning to taste if desired.

Preheat the oven to 200C (400F) and line a large baking sheet with parchment paper. Once the tofu has been drained, cut the block into bite-sized cubes. In a large bowl, toss tofu with oil, salt and cornstarch until well coated. Arrange the tofu cubes in an even layer on the baking sheet and bake for 25 minutes, tossing halfway.

In a mixing bowl combine the diced mango, chopped bell pepper, green onion, parsley leaves, jalapeno, lime juice and salt.

Start with quinoa, top with thinly sliced cabbage, mango salsa and baked tofu. Drizzle with dressing and sprinkle with chopped peanuts.