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.
Slice the blocks of tofu in half horizontally and lay flat in a non-metallic, heatproof dish. Mix together all the ingredients for the marinade and sprinkle evenly over the tofu. Turn the slices so that both sides are coated, then cover and leave to marinate for at least 30 minutes.
Meanwhile, combine the bean sprouts, shredded greens, cilantro and basil in a large, deep serving dish. Sprinkle with the lime juice and half the sugar. Add the snow peas to a pot of boiling water. Bring back to a boil and cook for just 1 minute, then remove with a slotted spoon, drain in a colander and refresh under cold running water. Scatter over the bean sprout mixture.
Add the noodles to the pot of water. Bring back to a boil, then remove the pot from the heat, cover with a lid and leave to stand for 4 minutes or until the noodles have softened. Drain in a colander and rinse under cold running water, then tip them back into the pot.
Preheat the broiler. Drain the marinade from the tofu onto the noodles, toss and set aside. Leave the tofu lying flat in the dish.
Sprinkle half the oil over the tofu, then broil for 4-6 minutes until beginning to brown and forming a skin on the surface. Use a large spatula to turn the pieces of tofu over. Sprinkle with the remaining sugar and oil and broil for a further 4 minutes. Sprinkle the nuts over the tofu and cook for a final 2 minutes or until the nuts are browned.
Tip the noodles on top of the bean sprout mixture to make a separate layer. Slice the tofu into 2 cm thick fingers and arrange on top of the salad with the cucumber sticks and toasted nuts. Serve immediately while the tofu is warm.
Each serving: 4 g protein, 4.5 g fat of which 0.5 g saturates, 8.5 g carbohydrate, 1.5 g fibre, 94 Calories