This copycat recipe of Panda Express Eggplant Tofu features crispy tofu, fried eggplants, and red peppers coated in a sweet, sticky, and spicy sauce. It's naturally vegan and gluten-free!
If you've been wanting to try this dish for a while, but it's not served at your nearby Panda Express location, this is your sign to make it at home! It's easy to prep and great for make-ahead.
This Panda Express Eggplant Tofu Recipe is sweet, spicy, savory, and packed with layers of flavor! It makes the perfect weeknight dinner because it can be on the table in around 30 minutes.
This recipe was inspired and adapted from my vegan teriyaki stir fry, which is on repeat in my kitchen all the time.
For more tofu recipes, check out my gochujang tofu, teriyaki tofu stir fry, tofu buddha bowl, and crispy fried silken tofu.
Jump to:
Why This Recipe Works
- The vegetables are stir-fried over high heat for just a few minutes. This way they get nicely charred but are still crunchy and fresh.
- All of the ingredients are cooked in batches so they get an even browning on all sides without steaming. More browning = more flavor!
- Each piece gets coated in a sweet, spicy, and umami sauce that adds SO much flavor to the whole dish!
- This Panda Express Eggplant Tofu tastes just like the original dish, if not better! 😉
Ingredients You'll Need
- Eggplants: Make sure to pick small eggplants that are firm to the touch and have glossy skin.
- Red bell peppers: Adds crunch and a pop of color.
- Tofu: I like to use extra-firm tofu since it's lower in moisture and crisps up nicely after being pressed, I also use it for my tofu curry without coconut milk and tofu fajitas. If you don't have the time to press it, use super-firm tofu.
- Olive oil. You'll need ⅓ cup of olive oil to pan-fry all of the ingredients. This may seem like a lot, but remember that eggplant is the most absorbing vegetable out there, and it tends to easily stick to the pan if you don't use enough fat.
- Sesame oil: Just 1 tablespoon of toasted sesame oil gives this dish a nutty flavor and amazing aroma. This type of oil is not used for cooking but is rather a finishing oil (you can think of it as a type of seasoning).
- Sambal oelek: It's a chili paste made with a variety of chili peppers, alongside other ingredients like garlic and ginger. It can be found in the Asian section of your local grocery store, next to the Sriracha, or you can order it online on Amazon.
- Granulated sugar: Just a little bit of sugar helps balance out the rest of the flavors in the sauce, without making it overly sweet.
- Soy sauce: For adding saltiness and umami.
- Rice vinegar: For adds tanginess and acidity.
- Cornstarch: This ingredient has two properties. First- coat the tofu so it can crisp up when frying, and second thicken the sauce.
- Garlic and ginger: Using freshly minced ginger and garlic is essential for making this Panda Express eggplant tofu.
- Vegetable broth: To bulk up the sauce and give it more body. You can also use water or chicken broth (if not vegetarian).
See the recipe card below for exact measurements.
Substitutions
- Sambal Oelek: This ingredient can be hard to find depending on where you live, so feel free to use any kind of chili paste you can find. You may need to adjust the quantity depending on how spicy the brand you're using is.
- Green onions: You can use white onion instead, but you'll need to cook it for 3-4 minutes longer.
- Red bell pepper: You can use yellow or green peppers or another vegetable of choice such as bok choy, baby corn, snap peas, etc.
- Soy sauce: Use tamari for a gluten-free option, or coconut aminos.
- Granulated sugar: You can also use brown sugar or maple syrup.
- Cornstarch: Arrowroot starch is a good substitute.
How to Make Copycat Panda Express Eggplant Tofu
Step 1: Make the sauce
In a medium bowl mix all of the ingredients for the sauce until the cornstarch dissolves. Set aside for later.
Step 2: Prep tofu
Press the tofu by either using a tofu press or wrapping the block in paper towels and placing something heavy on top (pots, jars, etc.). Press for 30 minutes to remove excess liquid.
Then, cut it into 2-inch chunks and add them to a medium-sized bowl, alongside 2 tablespoons of cornstarch. Toss to coat evenly on all sides.
Heat 2 tablespoons vegetable oil in a cast-iron skillet, or a frying pan. Fry the cubes over medium-high heat on all sides until golden and crispy. Once ready, remove from the pan.
Step 3: Stir fry the veggies
Add more oil to the skillet and increase the heat to high.
Once hot, stir fry eggplant for 3-4 minutes, until golden brown on both sides. Remove from the pan and set aside.
Add the red peppers and fry for 3-4 minutes. Then add the minced garlic, ginger, and the white parts of the green onion.
Cook for 30 seconds on medium-low heat until fragrant.
Step 4: Add the sauce to coat
Add the tofu and the eggplant back into the skillet, and pour the sauce.
Mix to coat all of the veggies and tofu and cook for 1-2 minutes, or until the sauce thickens. Add the green onion and serve!
Expert Tips
- Press the tofu in advance. This is a key step in this Panda Express eggplant tofu recipe. Pressing makes the tofu chewy and helps it crisp up when frying. To save some time, you can do it up to 2 days in advance. Transfer it to an airtight container and store it in the fridge to keep it fresh.
- Prepare all the ingredients before cooking. This is a fast-paced recipe with a couple of steps so chopping everything ahead of time makes it so much easier to follow.
- Stir-fry the vegetables for just a few minutes. The veggies should taste crunchy and fresh, if they're too soft, they're probably overcooked. For best results, stir fry them in separate batches, this will give you more surface area, which helps them brown more. Use high heat and avoid overcrowding the pan.
- If you want to take this recipe to the next level, you can deep fry the tofu. If you don't have a deep fryer, heat 2 cups of oil in a cast iron skillet or a Dutch oven until it reaches 380ºF (190ºC). Once hot, carefully drop the tofu and cook for 30 seconds to 1 minute on each side, until golden brown. Transfer the golden pieces onto a paper towel to soak excess oil.
Recipe FAQs
Yes, however, it's a regional dish and is only available at selected restaurants, mainly in California and Hawaii.
No, this dish is not freezer-friendly and is best served fresh. If you freeze and then thaw it, the vegetables and tofu will get soggy and the texture of the dish will change.
While many bloggers online say that this dish is vegan, Panda Express' website states that they have no dishes that are vegetarian or gluten-free. While I couldn't find the officially listed ingredients in their eggplant tofu, this may be because they use oyster sauce, or fry the tofu in the same oil as other animal proteins.
The best way to ensure that your dish will be 100% vegan is to follow this recipe and make it at home.
This Panda Express Eggplant Tofu is on the milder side, but if you don't like spicy food, definitely omit the chili paste. If you want to make it spicier, double the amount of chili paste.
IMO, no. This is not going to work since the oil is what makes this recipe taste the way that it does. Unlike soups and stews where oil can be replaced with water, this simply won't work here.
This is a method done to remove bitterness by salting the eggplant, allowing it to "sweat", and then rinsing it. Similarly to my eggplant lentil curry, I don't find this necessary.
Variations
Here are some ways you can customize your Panda Express eggplant tofu!
- Lower fat: If you want to use less oil, bake your vegetables on a baking sheet for 15 minutes at 390ºF (200ºC). You'll still need to use a few tablespoons of oil, but nowhere near the ⅓ cup you'd need to use for frying. However, this will alter the end result, so keep it in mind.
- Baked tofu: Have leftover baked tofu from last night's dinner? Heat it up for a few minutes on the stove or in the oven, then toss it at the end with the rest of the ingredients.
- Use Japanese eggplant: It's milder than regular eggplant and has fewer seeds, making it less bitter.
- White pepper: This is a common ingredient used in Chinese cooking added to flavor dishes. If you already have it on hand, consider adding just a pinch of white pepper to the sauce.
How To Serve Panda Express Eggplant Tofu
In true Panda Express fashion, serve this dish with chow mein noodles, vegetable spring rolls, or vegan orange chicken.
I also like to pair it with coconut basmati rice, Five Guys cajun fries, or my chili garlic oil noodles.
For garnish, sprinkle with white or black sesame seeds, and top with chopped green onion.
Storage
Let cool to room temperature, then transfer leftovers to an airtight container and store in the fridge for 4-5 days. This recipe is not freezer-friendly.
Reheat with a little bit of oil in a frying pan, or add leftovers to a microwave-safe bowl and microwave for 1-2 minutes, or until warmed through.
More Tofu Recipes
If you tried these Panda Express Eggplant Tofu or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Panda Express Tofu Eggplant Recipe
Equipment
Ingredients
- ⅓ cup olive oil, divided (or another cooking oil)
- 1 lb (450g) extra-firm tofu*
- 2 tablespoon cornstarch
- 1 lb (450g) eggplant, cut into chunks (see photo above for reference)
- 2 (200g) red bell peppers, cut into chunks (see photo above for reference)
- 4-5 garlic cloves, minced
- 1 tablespoon minced ginger
- 3-4 green onions, white and green parts separated
Sauce
- ¼ cup low-sodium soy sauce (use tamari if gluten-free)
- ¼ cup vegetable broth or water
- 2 tablespoon granulated sugar
- 2 teaspoon toasted sesame oil
- 1 tablespoon sambal oelek or another chili paste of choice
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch (or arrowroot starch)
Instructions
- Press the tofu by either using a tofu press or wrapping the block in paper towels and placing something heavy on top (pots, jars, etc.). Press for 30 minutes to remove excess liquid. This can be done up to 2 days ahead to save time.1 lb (450g) extra-firm tofu*
- In a medium bowl mix all of the ingredients for the sauce until the cornstarch dissolves. Set aside for later.¼ cup low-sodium soy sauce, ¼ cup vegetable broth, 2 teaspoon toasted sesame oil, 1 tablespoon sambal oelek, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, 2 tablespoon granulated sugar
- Cut the pressed tofu into 2-inch cubes (see photo above for reference) and add it to a bowl alongside 2 tablespoons of cornstarch. Gently toss to coat on all sides.2 tablespoon cornstarch
- Heat a large frying pan over medium heat. Once hot, add 2 tablespoons olive oil and let it heat as well. Add the tofu and fry for 3-4 minutes on each side until golden. Remove from the pan.
- Heat 2 tablespoons more olive oil and increase the heat to high. Once hot, add the eggplant pieces and fry for 3-4 minutes on both sides until golden brown. (See photo above for reference.) Make sure to not overcrowd the pan, work in 2-3 batches if needed, or the eggplant will steam instead of fry. Once ready, remove from the pan and set aside.1 lb (450g) eggplant, cut into chunks
- To the same pan, heat 1 more tablespoon of oil over medium heat. Add the red peppers and fry for 2-3 minutes. Then, add the minced garlic and ginger, alongside the white part of the green onions. Fry for 30 seconds or until fragrant.2 (200g) red bell peppers, cut into chunks, 4-5 garlic cloves, minced, 1 tablespoon minced ginger, 3-4 green onions, white and green parts separated
- Add the fried tofu and eggplant back to the skillet and pour the sauce. Stir until everything is well coated. Cook for 1-2 minutes or until the sauce thickens, then remove from the heat. Add the green parts of the onions and serve!
Notes
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Nanny Wonka says
The BEST!!!! I have been craving this dish for YEARS!! I have not found a Panda that makes this anymore. Spot on and SO FULL OF FLAVOR!!!!
Petranka says
Thank you for much for this review, Nanny! I'm so happy to hear you liked the recipe!
Susan says
This recipe is the perfect copy Panda Express restaurant's version which is my absolute favorite meal! So sorry that most Panda Express restaurants don't make it anymore in Southern California. Thank you for this recipe. I want to make it often, at least once a month. I love the way the tofu and eggplant can be browned in a small amount of oil. The key is to do it in batches like you said, so they can brown and not steam. It takes a little time but it's a work in progress for a tasty meal. This dish is not only delicious, it's colorfully beautiful. It looks like a art masterpiece in a bowl.
Latoya says
This turned out great! I pressed the tofu 1.5 hours, and deepfried both tofu, and eggplant in a deep fryer, and used a wok to cook the veggies and sause. Then Incorporated the deep fried items in the wok with the sauce. YUM!
Thank you
Petranka says
So glad you liked it, Latoya! Thanks for the review!
John says
The soft and warm eggplant pieces complimented by the smoky tofu were the perfect touch for early autumn. Super easy too.
Louise says
Delicious recipe with just the right amount of sauce.