An exciting layered salad combining crisp vegetables flavoured with fresh herbs, noodles and marinated grilled tofu. The tofu is best prepared several hours in advance as longer marinating will enhance the flavour.
Did this a bit differently, but LOVED these flavours. Followed the marinade except for the sherry, which I didn't have, so I added the lime juice into the marinade. I made this a bit different cos I wanted it quicker. I browned the tofu on its own in some EVOO first, then added the marinade with a splash of agave (lower GI) instead of sugar. I then added the corriander and basil then a sliced red capscium, stir fried it all for a minute or so, and finally added the bok choy, which I wilted down. I used my food processor to chop the raw peanuts, and then threw them into my wok at the end. I didn't do any of the grilling steps. I don't like eating much rice/pasta so I served this on a bed of cauliflower rice (basically cauliflower that's been finally chopped in a food processor to resemble rice - don't over process - when it looks like rice, it's done). Very nice meal indeed. I will make this again cos I love the flavours. - 12 Feb 2012 (Review from Allrecipes AU | NZ)