Norwegian Tofu Bowl With Crispy Fried Onions

Add all of the marinade ingredients together in a bowl and whisk until thoroughly mixed.
60 ml rice vinegar, 60 ml soy sauce, 2 tsp maple syrup, 10 g miso, 1 tsp fresh ginger, 1 clove garlic, 1/2 tsp dried chilli flakes
Chop the tofu into small cubes (approx 1-2cm cubed), spread out in a dish and pour over the marinade. Leave for around 15 minutes whilst you prep the other parts of the bowl, stirring half way through.
280 g firm tofu
Rinse the quinoa and simmer in boiling water for 15 minutes until cooked.
100 g quinoa
Whilst the quinoa is cooking, prep the onions. Mix together the flour, salt and pepper and put in a dish. Place the aquafaba in a separate dish.
100 g plain flour, 1 tsp salt, 1 tsp pepper, 100 ml aquafaba
Dip the onion slices first in the aquafaba and then in the flour mix, fully coating them before setting them aside.
1 small onion
Turn on your deep fat fryer or put a saucepan on the hob with around 2 inches of vegetable oil in to heat up.
vegetable oil
Using a slotted metal spoon, carefully place the prepped onions in the hot oil and fry for around 5 minutes until golden. You may like to do this in batches.
Once fried, place the onions on some kitchen towel or a napkin to soak up some of the oil.
Dish up by placing quinoa, mango and avocado in your serving bowls. Add the tofu and then drizzle the remaining marinade over the quinoa. Sprinkle with sesame seeds and enjoy!
1 mango, 1 large avocado, 2 tsp sesame seeds