Reviewed: Jul. 31, 2008

Loved this salad. I doubled everything (and a few more peanuts) and got about 6 servings. The dressing has a nice kick from the chili but not too hot. My vegetarian husband loved this. I did serve some brown rice on the side for him to carb-up on. Cold and crunchy for a hot summer evening.

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JuliaKid


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Reviewed: Jul. 20, 2008

I thought this salad was exceptionally delicious and healthy. I recommend pressing the entire tofu block for at least 20 minutes before to remove excess water in the tofu (I place the tofu on a plate and put some weight on top -- like another plate with a bag of beans on top -- and then pour off the liquid once it builds up). I think the pressed tofu is able to capture the marinade better and just tastes nicer. Great recipe!

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LKUISF


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Reviewed: Jul. 5, 2008

I loved this recipe and it definitely came out well. I had accidentally forgotten to get the snow peas at the grocery store, but substituted with regular peas and added some Gorgonzola beans to make up for the crunch as I love crunch. I'm huge on flavor, so I did end up adding more soy sauce as a "dressing", but otherwise this recipe was excellent!!

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Faeli H

	Cooking Level: Intermediate Home Town: Angeles City, Pampanga, Philippines
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Reviewed: Jun. 11, 2008

Excellent. Still thinking of it the following day. Other than adding a TBSP lime juice, followed the recipe as submitted. Can't wait to make it again. Thank you for sharing Jean.

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Ally T

	Cooking Level: Intermediate Living In: Stittsville, Ontario, Canada
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Reviewed: Jun. 4, 2008

Finally a tofu recipe that both my husband and I can appreciate! I will be making this often. I did make a few changes: I replaced the peanuts for soy nuts and I tripled the dressing while cutting the garlic in half. I also added more ginger than called for.

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Isabelle


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Reviewed: Jun. 1, 2008

this was ok as written. i made it a second time and made these changes. first i used chicken instead of tofu, sugar peas instead of snap peas used 4 baby carrots as i had no other ones in the house and doubled the red cabbage. i cooked the chicken in the marinated sauce then stirred all together in a large bowl and served over angel hair pasta, also added soya sauce. yum

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granny bird


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Reviewed: May 31, 2008

I'm not one for tofu usually, but this salad was really good, and even better the next day once you let all of the veggies absorb the dressing. Made a few changes: we added in a bit of sea salt and left the snow peas raw, which I think makes it even better. They're crunchier that way. The recipe can easily be doubled, and next time I think we'll take it on a picnic. Thanks for the submission!

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CHELS

	Cooking Level: Beginning Home Town: St. John's, Newfoundland, Canada Living In: Montreal, Quebec, Canada
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Reviewed: May 27, 2008

I can't believe how good this was. We liked the sauce so much I doubled it so the salad would have extra dressing.

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Ktjalex

	Cooking Level: Intermediate Home Town: Lake Oswego, Oregon, USA Living In: Portland, Oregon, USA
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Reviewed: Apr. 28, 2008

I made two changes, one good one bad. I used Chinese sweet and sour sauce instead of the "sweet chili sauce" because I didn't know what that was. I liked that change. I also used canned peas rather than fresh and that was my mistake. They were a dull color and they were mushy. Next time I will use fresh, uncooked peas with this recipe.

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em2781

	Cooking Level: Intermediate Living In: San Francisco, California, USA
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Reviewed: Apr. 25, 2008

5 stars all the way!! I'm going to add cilantro next time. Thanks for the great recipe!

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somecookin'

	Cooking Level: Expert
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Reviewed: Mar. 24, 2008

I substited crab for tofu but otherwise followed the recipe pretty closely - did mix up the veggies a bit, adding cucumber, green pepper, bean sprouts. But isn't that the joy of salads? The dressing is awesome - love it!

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Jennifer

	Cooking Level: Intermediate Home Town: Olympia, Washington, USA Living In: Seattle, Washington, USA
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Reviewed: Mar. 13, 2008

Not bad!

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puppy love


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Reviewed: Nov. 17, 2007

It was the first time that I'd prepared a dish with tofu. I really loved the outcome and it was so easy to prepare! I used the PC extra firm tofu and it help up like a charm.

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Jenn

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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Reviewed: Sep. 8, 2007

Really enjoyed this salad, and thought it was a good intro to tofu. I would also recommend the 'fruited tofu curry salad'. Definitely agree with increasing the marinade.

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Mr Roboto

	Cooking Level: Beginning Home Town: Johannesburg, Gauteng, South Africa
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Reviewed: Aug. 27, 2007

I loved the marinated tofu but I'm still unsure about the combination used for the salad itself. It's not bad but it's not the best - I might try using Napa cabbage next time.

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cinnybear

	Cooking Level: Expert Home Town: Orinda, California, USA
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Reviewed: Mar. 6, 2007

Sorry, the positive reviews spurred me on, but in the end tofu's texture let me down again. No matter how hard I try, I just can't handle tofu. The salad looked pretty though, and the dressing was a nice flavour, so in the end it wasn't a complete loss.

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Mollycurls77

	Cooking Level: Expert Home Town: Bridgewater, Nova Scotia, Canada Living In: Moncton, New Brunswick, Canada
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