I realize this is an old thread... but I feel, in the search engine someone may come across it - as I did searching for the answer to pei wei's delicious, well kept "secret" about their tofu.
I have tried to replicate their own tofu HUNDREDS of times, each attempt still delish, but a failure.
I saw the reply of the individual that said, "i work at pei wei and i know how they make it" but didn't share the "secret tofu recipe"... you're cool.
i worked at pei wei when it first opened in a few southern stores. i didn't find out what type they had then, until the frustration arose the other night when i craved it.
first of all, pei wei is a delicious dine! every dish is unique in it's own and mouth watering. their tofu, if you are familiar, is a harder texture than even the "firmest" tofu you can buy. i thought the "baked tofu" was the key to their dishes, but it was not.
i read about freezing tofu, which i have began to try this evening - so we will see the results on that.
however, after a long extended search, i went last night and simply asked. they've told me in the past, it was just regular tofu and they didn't know. so i told them i had an allergy and needed to know.
it's a baked bean curd. it comes to them prepackaged, almost dried sealed. they do not marinate it or add anything except whatever dish sauce you choose. i am guessing the distributor must bake the bean curd in soy sauce/marinades before shipping to give it the "brown color"..
next time i am at an Asian market, i am going to search for this bean curd to see if i can have a little bit of pei wei at my own home cooked meals.
now the secret is out! let me know if you all have any luck!