Pour the soy sauce and beaten egg into a small bowl, and whisk to combine. Put the flour in another bowl and season, then put the sesame seeds in a third bowl. Using tongs, dip the tofu pieces first in the flour, then the egg, then in the sesame seeds, and turn to coat on all sides.

Transfer to the foil-lined basket of an air fryer. Cook for 10-15 mins, turning halfway, until golden and crisp.

Meanwhile, make the dressing by blitzing all the ingredients together in a blender until smooth. Season, then loosen with a little water until it's a thick but pourable consistency. Will keep chilled for up to two days.

Heat the quinoa following pack instructions, then divide between four bowls. Put the cabbage, edamame and apple in a large bowl and toss with the dressing. Serve on top of the quinoa along with the crispy tofu. Scatter with chilli flakes, if you like, and serve.