Reviewed: Mar. 3, 2012

Absolutely awesome! I don't usually cook with tofu but this is excellent. All the flavors go well together. I've made this a few times now and one time I made this mixture for lettuce wraps with some sweet chili pepper sauce. The peanuts give it a great flavor!! Thanks!

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Reviewer:

dinnerfor3

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Nov. 2, 2011

great on a hot day

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Reviewer:

dash

Reviewed: Aug. 22, 2011

This dish is delicious! I made some changes, though: I added green peppers and onions and instead of veggie oil (or EVOO) I used sesame oil. Literally, this has been my dinner the past three days, and I'm not tired of it. I'm only sad that I've finished it. Oh, and no peanuts, I'm not a fan of their taste!

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Reviewer:

xoOrgullosaox

Reviewed: Apr. 7, 2010

Really a very interesting salad. Easy to make and very enjoyable.

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dave sticks

Cooking Level: Intermediate

Living In: Westlake, Ohio, USA

Reviewed: Mar. 7, 2010

This will be a 5 star recipe if you do the following... Add broccoli, radishes, and a sweet red pepper, and about 1/2 cup more sweet chili sauce to the cold salad mix. I also added about 1/4 cup the sweet chili sauce to the Tofu mixture. I made coconut rice with red curry paste and served the Tofu mixture warm on top of the rice and then finished with the cold salad. Yum! And my husband thought this was restaurant worthy!

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Reviewer:

Germerican

Reviewed: Dec. 14, 2009

I'm not a huge fan of tofu, but this was pretty good... I really liked the taste that the cilantro added. It was pretty spicy (to me).

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Reviewer:

mandoerin

Cooking Level: Intermediate

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.

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Reviewer:

MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Simpson Bay, Sint Maarten, Netherlands Antilles

Reviewed: Aug. 6, 2009

Used edamame and radishes

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Reviewer:

10shoegal

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!!

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Reviewer:

Cat

Cooking Level: Intermediate

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!

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