The "kick" seemed just about right to me. The heat is nicely offset by the mildness of the tofu, itself. The heat and sweet was also nice. I served this in small sauce dishes as a side with Holiday Chicken Salad from this site. DH, not fond of tofu, was not impressed, understandably; it's a texture thing.

Oh this is so good! A great recipe for tofu. I added some diced zucchini and celery and subbed grapes for the dates (what I had on hand). In the future I'm going to try using less soy sauce and mayo, maybe try subbing plain yogurt for the mayo. Healthy, yummy, easy!

Great combination of flavors! I added a bit of fresh ginger and a little extra curry powder.

good stuff! i upped the curry and chili to give it more of a kick then put it over tabouleh - yum!

Oh boy, did we enjoy this salad! Very creative idea Candice, thanks for sharing it. I've made it twice within just a couple days. First time I made it as written and we had it for dinner over whole wheat couscous with a green salad on the side. The next evening DH said why don't we have it for lunch the next day! This time I used toasted sliced almonds instead of peanuts and added some chopped cilantro. Also I reduced the soy to just 1t. since we're both cutting back on salt. Anyway, it was great both ways, but I think I'm going to continue the cilantro addition because we both love that flavor. What a great keeper recipe!