Saturday, September 1, 2012


I did it. Finally. These aren't quite PF Changs, but they're pretty good.

I mostly followed this recipe, with a few changes. Neither Mike nor I liked the suggested recipe for spicy sauce. We just drizzled a little soy sauce on top.


1 package firm or extra firm tofu, pressed
1 t. rice vinegar
1 t. honey
1 t. orange juice concentrate
3 T. water
1 T. soy sauce
1/2 T. Chinese chili sauce

  • Cut pressed tofu into 1/4-inch cubes.
  • Combine marinade ingredients in a ziploc bag.
  • Add tofu and allow to marinate for a couple hours or overnight.
  • Spread tofu on parchment paper on baking sheet.
  • Bake at 375 for 40 minutes, stirring/flipping once.

1 T. sesame seeds or 1/2 T. tahini (1 t. sesame oil)
3 T. water
1 t. orange juice concentrate
1 T. soy sauce
1/8 to 1/4 t. vanilla
1 t. rice vinegar
1/2 T. Chinese chili sauce
1 t. miso
1/2 t. mollases
1/8 t. pumpkin pie spice
1 drop stevia (1 t. sugar)
2 t. cornstarch
  • Process sesame seeds into fine powder/tahini.
  • Add remaining ingredients and process/blend until smooth.
  • Set aside.

1 t. fresh minced ginger
2 cloves garlic, pressed or minced
1/4 c. minced red onion
2 green onions, sliced
1/2 can water chestnuts, diced
  • Saute ginger, garlic, and red onion for 2 minutes.
  • Add green onions and water chestnuts and saute for another 2 minutes.
  • Add cooking sauce and stir until thick (happens very fast).
  • Add baked tofu and combine.
  • Serve rolled in lettuce leaves, drizzled with soy sauce.

No comments: