Tofu Salad

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 ...

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 ...

This recipe obeys the 4 flavors in Thai food: sweet, salty, sour, hot. Nice. It also has great textures. Many reviewers suggested pressing tofu before use. I agree but went one step further....

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 ...

I really enjoy the flavours and texture of this dish, but find the ingredients a bit out of balance. As written, I find it heavy on tofu, and a bit short on marinade and snow-peas. I'd recommen...

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 ho...

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 ...

This was delicious, and I will make it again. Important to note, is that I pressed the tofu between a towel to get excess water off (for about 30 minutes).... it helps the tofu absorb more fla...

REALLY, really delicious!! One thing I will change next time: double the liquid ingredients in the marinade. Otherwise, you've got a pretty dry salad there.