Ma Po Tofu

Stolen on: May 18, 2005

The use of tofu in cooking has become more and more popular in recent years, not just for vegetarians but also for a population that is growing to be more health-conscious. And some just love it because of its ability to soak up the flavors of spices and sauces of a dish. Recognized for its distinctive menu, P.F. Chang’s combines traditional Chinese cuisine with the popular trend of tofu in this dish of crispy silken tofu in a spicy vegetarian sauce with steamed broccoli.

About the chef: Chef John Hrinkevich joined P.F. Chang’s China Bistro in 1997 as Executive Chef and Culinary Partner of the North Park, Dallas restaurant. In 2001 Chef John was promoted to Market Chef and is responsible for the culinary operations, training and development and quality control of 19 restaurants in Texas, Missouri, Oklahoma, Nebraska, Kansas and Louisiana.

Why was Chef John drawn to Chinese cuisine and P.F. Chang’s?

"You can always count on two things at P.F. Chang’s. Every dish is made to order using the freshest, highest quality ingredients and we are all about wok cooking," said Chef John.

"Wok cooking is unlike any other style of cooking. We build the flavor of each dish using aromatics and spices which the Chinese call Bao Syang or "exploding into fragrance." The sauce ingredients are added and then the vegetables and proteins. This is all done under very high heat and very quickly giving the finished dish the "breath of the wok" or Wok Hey."

Chef John makes his home in South Lake, Texas with his wife and two daughters.

P.F. Chang's China Bistro
225 North Park Center
Dallas, TX 75225
214-265-8669
www.pfchangs.com

Ma Po Tofu

P.F. Chang's China Bistro

Ma Po Tofu is served at P.F. Chang’s for $6.95. Cook at home cost is $3.25.

Ingredients:
1 small block Tofu, soft or silken (14-16 oz) ($ 1.65)
2 Tbsp. Canola Oil ($ .04)
1 Tbsp. Sichuan pepper-corn oil ($ .17)
2 Tbsp. Sichuan chili bean paste ($ .28)
2 Tbsp. Sichuan Preserved Vegetable ($ .12)
1 Tbsp. fermented Black Beans ($ ,05)
1 tsp. Ground Sichuan Chilies ($ .11)
1 cup Vegetable Stock ($ .55)
2 tsp. granulated Sugar ($ .03)
2 tsp. Soy Sauce ($ .05)
2 each chopped Scallions ($ .18)
4 Tbsp. Cornstarch ($ .02)
6 Tbsp. Water
Cook tofu in simmering salted water for a minimum of 3 minutes, then strain well and reserve. Tofu is also known as soybean curd or bean curd. Small blocks, packed in water, can be found in some supermarkets and most Asian Markets. Tofu has a texture that is soft and silky yet it’s firm enough to slice. One inch diced cubes are best for this recipe. Next use a hot wok to heat both oils and chili bean paste. Cook over med heat for 30 seconds, then add preserved vegetable, black beans and ground chilies. Cook for an additional 20 seconds. These Sichuan items can be purchased from an Asian market. Here are some suggestions if you wish to substitute the Sichuan items. Canola oil can be used in place of the pepper-corn oil. Miso and chili paste can be mixed together to form a Chili bean paste and kosher dills are a good substitute for Sichuan vegetable. 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.

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	Ma Po Tofu
	P.F. Chang's China Bistro

	Ma Po Tofu is served at P.F. Chang’s for $6.95. Cook at home cost is $3.25. Ingredients: 1 small block Tofu, soft or silken (14-16 oz) ($ 1.65) 2 Tbsp. Canola Oil ($ .04) 1 Tbsp. Sichuan pepper-corn oil ($ .17) 2 Tbsp. Sichuan chili bean paste ($ .28) 2 Tbsp. Sichuan Preserved Vegetable ($ .12) 1 Tbsp. fermented Black Beans ($ ,05) 1 tsp. Ground Sichuan Chilies ($ .11) 1 cup Vegetable Stock ($ .55) 2 tsp. granulated Sugar ($ .03) 2 tsp. Soy Sauce ($ .05) 2 each chopped Scallions ($ .18) 4 Tbsp. Cornstarch ($ .02) 6 Tbsp. Water Cook tofu in simmering salted water for a minimum of 3 minutes, then strain well and reserve. Tofu is also known as soybean curd or bean curd. Small blocks, packed in water, can be found in some supermarkets and most Asian Markets. Tofu has a texture that is soft and silky yet it’s firm enough to slice. One inch diced cubes are best for this recipe. Next use a hot wok to heat both oils and chili bean paste. Cook over med heat for 30 seconds, then add preserved vegetable, black beans and ground chilies. Cook for an additional 20 seconds. These Sichuan items can be purchased from an Asian market. Here are some suggestions if you wish to substitute the Sichuan items. Canola oil can be used in place of the pepper-corn oil. Miso and chili paste can be mixed together to form a Chili bean paste and kosher dills are a good substitute for Sichuan vegetable. 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. For more recipes, go to www.archive.supermarketguru.com