Tip the desiccated coconut into one bowl or tray, ⅗ of the coconut cream into another, and the cornflour into a third. Season each one with salt and pepper.

Cut the tofu into 3cm cubes. Dredge in the cornflour, coating all the sides. Dunk in the coconut cream and shake off the excess before tossing in the desiccated coconut, pressing down firmly to make it really stick. Set aside on a tray.

Add the tofu to the air fryer then drizzle with oil. Heat the air fryer to 180°C and cook for 15 mins, then flip and cook for a further 10 mins until evenly golden. Carefully remove from the basket and set aside.

Cut the Tenderstem into thirds and toss with olive oil, salt and pepper. Add to the air fryer basket and cook at 180°C for 8 mins. Add the tofu back in and cook for 2 mins until warmed through.

For the peanut dressing mix the peanut butter with the remaining coconut cream, juice of ½ the lime, the sesame oil and the soy sauce. Taste and adjust seasoning if needed.

Finely chop half of the mint and mix with the quinoa and the remaining lime juice.

Spoon out the quinoa between your Tupperware containers, top each with the broccoli and tofu and then garnish with mint and a pinch of chilli flakes, if you're feeling fancy. Box up and pop in the fridge - these will keep for up to 3 days. Keep the peanut dressing separate – either pour a little over in the morning or stash it in a little pot inside your lunch box to add just before eating.