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Start with the tofu. Drain, pat it dry and slice into rectangles about 5cm (¼-½in) thick.
On 3 separate plates, add the flour to one, the hot sauce to the second and the whizzed cornflakes or breadcrumbs to the third.
Toss each tofu slice in flour so it's evenly coated, then press into the cornflakes or breadcrumbs until well coated in hot sauce.
Heat a generous layer of neutral oil in a large frying pan on a medium heat and fry the tofu slices in batches for 2-3 minutes per side until golden and crispy.
Leave to cool on a plate lined with kitchen paper.
For the cucumber, place it on a chopping board and smack it a few times with the flat side of a knife or rolling pin until it cracks, then cut into bite-sized chunks.
In a bowl, mix together the vinegar, seeds and the white parts of the spring onions. Add the cucumber, toss well, and let it sit for 5-10 minutes.
Serve the cooked quinoa combined with the lentils into bowls, then divide the crispy hot tofu among them and add the cucumber salad on the side.
Drizzle more hot sauce on top of the tofu, then garnish with the spring onion greens and a sprinkle of sesame seeds.