The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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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Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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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Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 25, 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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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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Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 13, 2008
Not bad!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
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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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Cooking Level: Expert

Home Town: Orinda, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 6, 2007
I was thinking about giving this recipe a four, because it was quite good but not *the* best salad or tofu that I have ever had. The bf, however, stepped in and said "Give it a five! This was really good and tofu normally sucks!" Hah. :) Thanks for a very nice recipe.
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Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 29, 2007
I was looking for ways to get more veggies and tofu into my diet, and this was pretty good. I never knew I liked red cabbage. Defintiely double the marinade.
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 8, 2006
What do you mean the "leftovers"...there were none! Absolutely amazed that this turned out so well as I usually shy away from using tofu...impressed at how easy and quick it was to prepare; for something so quick the outcome was incredible- stunning colours /a fresh and fruity taste(with a kick due to my peanuts!!). I could not get sweet chili sauce so used a chinese plum sauce. I substituted green beans for snowpeas and also added 3 colours of peppers (capsicums) for their sweet taste, great colours and crunchy texture. Finally, instead of regular peanuts I used a "mexican botana" flavoured variety, which added an amazing kick of lime and chile (I suggest adding lime if you are using regular peanuts). The best accolade was that my husband couldnt get enough of it and insists I make it again!
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Cooking Level: Beginning

Home Town: Bath, Somerset, England, U.K.
Living In: Playa Del Carmen, Quintana Roo, Mexico

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Photo by Jaybe
Reviewed: Jan. 31, 2006
Totally surprised. It was so beautiful I had to take a picture. Simple yet bursting with flavour! Definitely will become a staple meal on my menu :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 28, 2006
WOW! Talk about a lot of flavors. Tofu isn't my favorite but wanted a recipe that was easy, healthy and of course tasted good. This is it. The only negative I noticed was leftovers didn't keep too well. It was still good but looked like purple mush.
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5 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 5, 2005
Loved it! Colorful, crunchy, tasty. Healthy too. I added extra peanuts because I like them a lot, but in fact the recommended amount would have been better. Might try a bit of cilantro or a dash of lime juice next time. Thanks for the recipe.
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Cooking Level: Intermediate

Living In: Sagamihara, Kanagawa, Japan

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