PF Chang Style Spicy Tofu
Tofu  Chinese  
Spicy Tofu:
1 lb. firm tofu, cut into cubes
Potato starch
Peanut oil
3 teaspoons oil back into hot wok
1 clove chopped garlic
1/4 cup green onions
1 1/2 teaspoon chili paste
1 1/2 ounce house white sauce (i like vegetable
boullion with a touch of GF hoisin sauce or gf san-j tamari)
2 ounce Chang’s Sauce (equal amounts of sugar and vinegar combined)
1 tbsp. sesame oil
2 teaspoon cornstarch

Veggie Stir Fry:
2 carrots cut into matchsticks
5 or 6 large cabbage leaves, with spine cut out and cut into sticks, and the leafy part cut into rectangles
1 cup mushroom caps, sliced
Tops of green onions

Veggie Sauce:
1 oz rice vinegar
1 oz sugar
1 oz vegetable broth
1 tsp cornstarch

Lightly coat tofu with potato starch.

Fill hot wok with enough peanut oil to fry tofu. Fry tofu for two
to three minutes until golden brown and cooked all the way through.
Put tofu on plate with paper towels. Rinse out the wok.

Add oil back into hot wok, garlic, green onions, chili paste, house
white sauce, Chang’s Sauce, sesame oil and cornstarch. Mix in fried
tofu. Sauce should bind to the tofu.

For the Veggie Stir Fry, take one tablespoon or so of oil from the tofu frying oil, heat in wok and add the veggies. Stir fry to desired level of crispiness (or just under it) and create a well in the middle of the veggies. Add Veggie sauce, combine with ingredients and let thicken over heat.

Serve tofu with steamed rice or noodles, and on bed of slivered vegetables if desired. Enjoy!

Recipe adapted from recipe for PF Chang’s Spicy Chicken found at:

As you can see, we are still playing with the proportions of sauce,
but the basic idea is there.

You can also substitute shrimp or chicken for the tofu.