A name of their supplier or the exact name of the tofu brand would be great. I have tried baked tofu and extra firm tofu but neither are equal to Pei Wei's. I also tried draining the water, freezing the tofu and thawing it back out- but it still wasn't the right consistency.
Anonymous
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I think it might have to do with the way Pei Wei makes it/ stores it. You should ask them about it.
Anonymous
I don't know about their supplier, but I think they fry the tofu. I think that has a huge influence on the consistency. Plus, it's very thin, so I think it just gets denser when they fry it at high temperatures.
Karena
I don't know the brand, but have been told that they deep fry the block of tofu (hence the dark color on the outside, and the light color inside)