MA PO TOFU PF CHANGS RECIPE RECIPES

Steps:

• cut tofu into one inch cubes and then cook in simmering salted water for a minimum of three minutes, then strain well and reserve. Next use a hot wok to heat both oils and chili bean paste. Cook over medium heat for 30 seconds, then add preserved vegetable, black beans and ground chilies. Cook for an additional 20 seconds. Next add the stock, sugar, soy sauce and tofu, and simmer for 5 minutes. Add scallions and simmer an additional 30 seconds. Mix together the cornstarch and water, then add to the mixture in the wok one small bit at a time until it reaches desired thickness. Serve with steamed broccoli.

Steps:

• Heat 2 tablespoons vegetable oil in large skillet over medium-high heat. Add tofu to skillet, season with salt and pepper and cook until lighlty browned, about 5 minutes, stirring occasionally. Add 1 teaspoon fresh garlic and 1 teaspoon ginger during last 30 seconds of cooking. Transfer to a paper towel-lined plate.
• Add the remaining tablespoon of oil and remaining garlic and ginger to skillet; cook 30 seconds. Add bell peppers and celery to skillet. Cook until lightly browned, about 3 minutes.
• Add tofu back to skillet. Stir in Kung Pao sauce and peanuts and cook until sauce is thickened, about 1 minute. Remove from heat, stir in green onions and serve.