Tofu Herb Salad with Peanuts

In a saucepan, bring water to a boil. Add tofu, bring to a boil and let steep at reduced heat for a few minutes. Remove tofu, let cool slightly, cut into small cubes and set aside. In a wok or large heavy skillet, heat the oil. Add the peanuts, reduce the heat to low or remove the pan from the heat and toast the peanuts until golden brown but not too dark. Lift nuts out, drain on paper towels and let cool. Then roughly chop the peanuts. Finely chop cilantro as well as parsley leaves, saving some cilantro leaves for garnish. For the marinade, in a small bowl or cup, mix well the sesame oil with soy sauce, salt, a pinch of sugar and more or less chili sauce, depending on your taste. Now gently mix the tofu cubes in a bowl with the roasted peanuts and chopped herbs. Pour the prepared marinade over it and mix again briefly. Garnish with the whole coriander leaves.

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