What is the secret to Pei-Wei Tofu?

I buy the same type of tofu at an asian market, it is totally differet then the kind they sell in most grocery stores. I don't know if there's any way to take "regular" tofu, and make it this way, I think you'll just need to find a place that sells it.

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RE:

What is the secret to Pei-Wei Tofu?

Could someone who works for or worked at Pei-Wei/P.F. Chang's respond? Any answers are appreciated but I've seen a lot of B.S. about this flying around other message boards. I am trying to become Vegan or at the very least Lacto-Ovo-Pesco Vegetarian and knowing how they make their tofu...

hahaha! My gf is going to giggle even more when she reads this. =p We've been trying for a long time to figure out pei-wei's tofu. The closest I've come to getting it like that is to drain it, freeze it, then drain it more. I'd imagine maybe freezing it a second time would work better, I just haven't taken the time.

I don't think its intentional, I think they way they ship it probably involves freezing..maybe its baked slightly before its frozen? It's some combination of those. I'll let you know if I ever figure it out..looking forward to find more replies to this later. - VC

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hah...ya I did laugh vc.. :) We have been trying and trying to replicate their tofu.. We can find no info online!! Ya ya ya...their tofu is amazing...lets see we have tried draining for hours, freezing, baking, frying....I swear its impossible. My theory is they receive it in vaccuum sealed packaged frozen..then fry it..So..if you can vacuum freeze em maybe thatll work..lol!! I hope you figure it out and share it with us..until then it will be 6 bucks a pop for their amazing tofu dishes!

Try buying a 12 oz. pack of medium-firm tofu. Drain off liquid. Mash up with the following ingredients:

1 cup cooked white rice

1/2 cup grated carrots

1/4 cup grated onions

1/4 cup chopped celery, leeks or coleslaw mix

2 teaspoons garlic

1 tsp. vegetable broth powder

soya sauce to taste

ketchup or tomato sauce to taste

2 tablespoons breadcrumbs and 2 eggs to bind

salt and pepper

Pour into a bread pan or casserole dish and bake for forty-five minutes at 350 degrees F. Covered with foil. Pour a little oil over it before baking. Let cool to firm. Great the next day. Could be served with a rice pilaf or curried mashed potatoes and a green salad.