Reviewed: Sep. 21, 2009

My main problem was consistency - but I'm afraid it may be my fault for not allowing enough draining time for the tofu and for using "soft" instead of "firm" (it was all the store had). My other issue was I only had a Heinz chili sauce... My guests seemed to enjoy it so I'll try my hand at it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2009

Used edamame and radishes

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

10shoegal

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 24, 2009

This is a great recipe. I used extra firm tofu and felt it held up well. I pressed it before cooking to eliminate the extra water. The salad went together quickly, the most time consuming part is getting the tofu ready. The taste is great - fresh, spicy, and sweet. I did add the peanuts last so that they would retain some crunch. Thanks!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cat

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 23, 2009

This is awesome. I wish the tofu were a bit crunchier, but I do like the taste. I found a tip somewhere (I think from the Year of Crockpotting website actually) that recommends coating tofu in cornstarch, then frying and it makes it crispier. I'll try that next time. I really love sweet and spicy chile sauce, and it shines in this dish. I made one serving bc I only had one brick of tofu left (and bf won't eat it anyway) and made the tofu last night. I mixed everything together today for my lunch and I love it. I halved the dressing amounts and ended up adding a bit more chile sauce and lime juice in, but not the full amounts. I used dried cilantro (I don't do well with fresh herbs in the fridge and don't have an herb garden) so I used about 1/3 less than what the fresh would be. Thanks for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2009

I love this recipe (and so do a lot of my friends)! It's good the first day, but even better left over after everythings "marinated" for a day. I really like the tofu cooked like this. I am going to cook the tofu like this, add some veggies and turn it into a stir fry.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KMMCGR

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2008

I know the recipe doesn't specify but I recommend not using extra firm tofu, it's too bulky. Maybe I'll try firm next time, but great flavor and easy to make, five stars!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

WanderingShikse

Cooking Level: Intermediate

Home Town: Bristol, Illinois, USA

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 3, 2008

When I first tried this recipe I found the cilantro to be overpowering. Consequently, I've made the recipe a couple of times since without the cilantro, and I absolutely love this salad. The Chilli sauce makes it sweet, the tofu brings a savoury flavour, and yet it is wonderfully light and well balanced.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gerda

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2008

very very yummy. I love cilantro, so this was a big hit with me. I actually ate it all by myself over the course of a few days.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

camarochicc

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2008

I'm revising my review (original review below)--I've bumped up the star factor by one because when I tried the recipe before I ate it hot over rice and it was pretty bad. However, the next day I pulled the leftovers out of the fridge where it should have been all along and it was MUCH better than eating the recipe warm/hot. I still probably wouldn't make it again, but I could definitely see someone with a really love of sweet chili sauce really enjoying this. Original review 2 stars: I was so bummed at how this turned out. I loved it (tofu/peanut/soy sauce/garlic mixture) until I added the final sauce. I knew when I was making it that 1/2 a cup of the sweet chili sauce sounded like way too much. I don't know if a 1/4 cup would have worked better. It really just was too sweet for me. I also followed the advice of another reviewer and served it over rice. I liked it that way too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2007

It's very easy to throw together, but I would suggest halving the sauce for the cucumbers. Too much at the bottom of your bowl. The tofu/peanut mix would be great on anything--5 stars to that!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sharon Sk

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2007

This salad was okay. Not the greatest, but I may make it again some time. What I DID love was the first half of the recipe (ginger, garlic, peanuts and tofu) served hot over rice. I enjoyed that more than finishing the recipe and turning it into a cold salad. Try it! I give the "unfinished" recipe 5 stars!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Jaime K

Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2007

I'm giving this 4 stars as an average score for the whole family. My husband and one son absolutely loved this one and proclaimed it a 5 star recipe. My other son and I would probably give it 3 stars, mainly because we felt the cilantro really overpowered the entire salad. I really liked the tofu cooked this way and would probably double that the next time around. Also I'd add the peanuts at the last minute so that they would still be crunchy. If you love the flavor of cilantro you would definitely love this salad!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2007

We chopped the peanuts and didn't use cucumbers (since my husband doesn't like them). We mixed it all together and put it over lettuce. My 16 month old liked it too. It was even good the day after (but it got too spicy for my son that day). Yum.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Katie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2007

My boyfriend's reaction after trying this for the first time was "why don't we eat this every night?!" I was really pleased to find such a yummy, simple Vietnamese recipe with easy-to-find ingredients. And so good for you!

Was this review helpful? [ YES ]
0 users found this review helpful