Make the ginger–peanut sauce; place a medium saucepan on a low heat and add 4 heaped tablespoons smooth peanut butter, 2 tablespoons tahini, 2 teaspoons toasted sesame oil, a 2.5cm piece of ginger, peeled and grated, 2 peeled and grated cloves of garlic, 3 teaspoons tamari or soy sauce, 2 tablespoons rice wine vinegar and 1 tablespoon honey or maple syrup, along with 1 cup water. Cook until the peanut butter and tahini have melted, stirring until the sauce is smooth and creamy. If the sauce ‘freezes’ or is too thick, add more water, a tablespoon at a time, until it’s smooth and the consistency of thickened cream. Taste and season with sea salt and black pepper.

Fold 320g de-stalked and roughly torn kale leaves into the hot peanut sauce. The heat from the sauce will wilt and cook the kale. Set this aside.

Put 200g rinsed quinoa and 500ml vegetable stock or water (if using water, season it with 1 teaspoon of sea salt) into a large pot. Bring to a boil, then reduce the heat, cover and cook for 15–18 minutes, until all the liquid has been absorbed and the quinoa is translucent and you can see the twirly grain. Turn off the heat and set aside, uncovered, while you prepare the rest of the salad.

Put 300g extra-firm tofu on a chopping board and season well with sea salt and black pepper. Heat a large non-stick frying pan on medium–high, and when it’s hot, drizzle with 1–2 tablespoons olive oil. Working in batches, place the tofu in the pan and fry for 2–3 minutes on each side until lightly golden. When all the tofu is cooked, allow it to cool, then slice it into 5mm-thick strips.

Rinse and dry the tofu pan and place it back on a medium heat. Drizzle more olive oil into the frying pan, add 1 peeled and thinly sliced red onion and cook for 12–15 minutes, stirring occasionally, until it is softened and sweet.

Combine the peanut-kale mixture with the quinoa, tofu and onion. Transfer to a large serving plate and top with 1 cup roasted and chopped peanuts and a handful of coriander leaves.