This is a Vietnamese style salad with layers of fresh vegetables, herbs, rice noodles and grilled tofu. The tofu should be marinated for several hours for best results.
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