P.F. Chang’s has always been a favorite dinner stop for my parents and I. We love the Destin, FL location back home for their fun and beautifully decorated atmosphere, great service, innovative menu, and best of all delicious family style Asian food! Over the years we have tried numerous dishes but we have our favorites that we tend to order every time including the Lettuce Wraps and Hot Fish. And since we share and eat family style we always order a few vegetable dishes on the side. Our favorite is the Buddha’s Feast– a vegetarian stirfry with five spice baked tofu and crispy veggies served with brown rice. Flavor packed and good for you- you can’t go wrong with this stir fry!
Check out my recipe for Buddha’s Feast below!

This is a Sponsored post written by me on behalf of P.F. Chang’s. All opinions are 100% mine.

My parents and I celebrating my Dad’s birthday at P.F. Changs

Winter Seasonal Menu

 New menu items include:

• Orange Ginger Beet Salad—Sliced red and gold beets mixed with fresh
oranges and tossed with honey-ginger dressing, finished with crumbled
goat cheese, candied walnuts and daikon sprouts. (Wine Pairing: Frog’s
Leap Sauvignon Blanc)

• Shanghai Waldorf Salad—Fresh chopped kale, endive, radicchio,
crisp apples, grapes, celery, grape tomatoes and candied walnuts tossed
in a light miso-lime vinaigrette. (Wine Pairing: Estancia Pinot Grigio)

• Chili Shrimp Bao—Asian-inspired “sliders.” Warm, pillowy bao buns
filled with Bibb lettuce, chili-marinated shrimp, pickled daikon,
carrots and cucumber topped with tamarind-chili sauce. (Wine Pairing:
Mer Soleil “Silver” Chardonnay)

• Firecracker Chicken—Savory and spicy hoisin-glazed chicken breast,
wok-fired with pineapple, Chinese broccoli, Asian mushrooms, Fresno
peppers and dried chilies. (Wine Pairing: S.A. Prum “Essence” Riesling)

• Red Wine and Pepper Braised Beef—Red wine and black pepper sauce
wok-tossed with marinated flank steak, sliced potatoes, broccolini, Napa
cabbage, grape tomatoes and Fresno peppers. (Wine Pairing: Alamos
Malbec)

• Miso Glazed Salmon—Broiled and served with grilled baby bok choy
and cool julienne daikon radish in a warm savory broth. (Wine Pairing:
Tozai “Living Jewel” Junmai Sake)

The restaurant is also introducing two new desserts and beverages:

• Chocolate Raspberry Wontons—Handmade, crispy wontons with a creamy
chocolate-raspberry filling, dusted with powdered sugar, served with
chocolate and raspberry sauces, fresh raspberries and mint.

• Sweet Vanilla Cream Wontons—Handmade, warm and crispy wontons
filled with vanilla cream cheese, dusted with powdered sugar, served
with vanilla and raspberry sauces and fresh mint.

• Crimson Spritzer—Plymouth Gin and Luxardo Cherry Liqueur with
marasca cherries, fresh lime juice and muddled kaffir lime leaves,
topped with Mumm Napa Brut.

• Red Goose Martini—Grey Goose Vodka shaken with POM Wonderful
pomegranate juice, Thai basil leaves, fresh ginger and lime juice.

 

 

So stop by P.F. Chang’s today and ring in the new year with a toast to 2014 and a delicious meal featuring their new winter seasonal menu. 

 

My toast to the new year is to let go of the stress and worries and appreciate all the good things in life including my amazing family and friends!

 

Be sure to scroll down for the Buddha’s Feast recipe and an exclusive coupon from P.F. Chang’s!

 

Print

Buddha's Feast Stir Fry

Makes 2 servings

Ingredients

• 12 oz package extra firm tofu drained, pressed, and cubed
• 2 tsp sesame oil
• 1 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 1 tsp Chinese five spice seasoning
• 1 small head of broccoli cut into florets
• 1/2 large bunch of asparagus tough ends removed
• 1 cup carrots chopped
• 30 z pkg shiitake mushrooms stems removed and sliced
• 1/2 yellow onion sliced
• 2 garlic cloves pressed
• oil for stir fry
• 2-4 tbsp soy sauce for stir fry (to taste)
• 1/2 tsp fresh ginger paste or sub ginger powder
• 2 cups cooked brown rice

Instructions

• For tofu: Drain tofu and lay on a paper towel lined plate, cover with a few paper towels and add a heavy object, like a large can, on top to weigh it down and push out the extra moisture. Leave this for 20 minutes.
• Once the tofu is pressed and blotted dry, cube it up and place in a bowl.
• Add your marinade ingredients: 1/2 tsp five spice powder, 2 tsp sesame oil, 1 tbsp rice wine vinegar, and 1 tbsp soy sauce.
• Mix to coat the tofu, cover, and place in the fridge for 30 minutes to marinate.
• Preheat the oven to 375 degrees.
• Spread tofu out on a lined or greased baking sheet.
• Sprinkle additional 1/2 tsp five spice powder on top.
• Bake for 10 minutes then stir, then bake for another 10 minutes.
• For the stir fry:  heat oil over medium high in a large wok or skillet.
• Add all the veggies, tossing and mixing to cook for a few minutes, adding more oil is necessary.
• Add the garlic, ginger, and 2 tbsp soy sauce. Cook for an additional minute or two. Add more soy sauce if you would like.
• Add tofu, toss, then pour into a serving bowl.
• Serve with a bowl of brown rice.

 

I like to use extra firm tofu in my stir frys because it holds up well. Drain tofu and lay on a paper towel lined plate, cover with a few papertowels and add a heavy object, like a large can, on top to weigh it down and push out the extra moisture. Leave this for 20 minutes.

 

Once the tofu is pressed and blotted dry, cube it up and place in a bowl.

 

Add your marinade ingredients: 1/2 tsp five spice powder, 2 tsp seasame oil, 1 tbsp rice wine vinegar, and 1 tbsp soy sauce. Mix to coat the tofu, cover, and place in the fridge for 30 minutes to marinate.

 Preheat the oven to 375 degrees.

Spread tofu out on a lined or greased baking sheet.
Sprinkle additional 1/2 tsp five spice powder on top.
Bake for 10 minutes then stir, then bake for another 10 minutes.

Crispy on the outside, soft on the inside! Now just toss your tofu in with your finished stirfry and serve!

Wash and chop all your veggies.

Use a large wok or skillet and heat over medium high.

Add oil to coat the bottom and add all veggies.

Toss in the oil and cook for a few minutes.

Add garlic, ginger, and 2 tbsp soy sauce. Stir and cook for a couple more minutes.

Add additional soy sauce if you want more flavor or liquid (I added 4 tbsp).

Your veggies should be cooked but still have their crunch and bright colors.

 

Add tofu and mix then place in a serving bowl.

Serve with brown rice.

 

Buddha’s Feast with Five Spice Baked Tofu

 

Special offer:
For a limited time, visit pfchangs.com/winter to receive an offer of  $10 off a $40 purchase . It’s the perfect excuse to try their new menu! I know I can’t wait to try their Red Goose Martini and Chocolate Raspberry Wontons! Drinks and Dessert…sounds good to me!
{I hear a girl’s night calling my name!}
Comment below:

I would love to know your favorite P.F. Chang’s menu items and what new
items from their seasonal winter menu you are most excited to try!
Comment below and let me know.

Follow @pfchangs
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This is a Sponsored post written by me on behalf of P.F. Chang’s. All opinions are 100% mine.

The post P.F. Chang’s New Winter Menu and Buddha’s Feast Stir Fry appeared first on For the Love of Food.

Ingredients:

• 8-12 oz pkg thin Chinese Egg Noodles
• 16 oz ground pork
• 2 tablespoons
  canola oil
• 1/3 cup
  dry-roasted peanuts
• 3 tablespoons
  low-sodium soy sauce
• 1 1/2 tablespoons
  sambal oelek (ground fresh chile paste)
• 1 teaspoon
  sugar 
• 2
  garlic cloves
• 1 teaspoon ground ginger
• 3 tablespoons lime juice
• 1/2 cup sliced green onions 
• 3/4 cup
  chopped seeded peeled English cucumber (about 1/2 a cucumber)
• 1/4 cup
  chopped fresh cilantro 
• 1/2 cup bean sprouts (optional)
• salt, to taste
• cooking spray

Directions:

1. Cook noodles in boiling water for 3 minutes. 
2. Drain
   in a colander over a bowl, reserving 1 cup cooking liquid. Place
   noodles in a large bowl.
3. Heat oil in a large nonstick skillet over medium-high heat. Add
   peanuts to pan; sauté 2 minutes or until fragrant. Remove from heat;
   cool slightly. 
4. Combine peanut mixture, soy sauce, sambal oelek, sugar, garlic, and ginger in a mini chopper; process until finely ground.
5. Cook pork in skillet over medium heat
   until no longer pink, stirring to crumble. Drain off excess grease.
6. Add peanut mixture and 1 cup cooking
   liquid to pork; bring to a boil. Season with salt and cook 1 minute, stirring frequently. 
7. Add
   pork mixture, juice, and onions to noodles; toss well. 
8. Top each serving with chopped cucumber, cilantro, and bean sprouts.

The post PF Chang’s Spicy Pork Dan Dan Noodles appeared first on For the Love of Food.