This copycat recipe of Panda Express Eggplant Tofu combines crispy tofu, fried eggplants, and red peppers with a sticky sweet and spicy sauce! Vegan and gluten-free!
If you've been wanting to try this dish for a while, but they don't serve it at your Panda Express location, this is your sign to make it at home! It's easy to prep and made with cheap ingredients.
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 our vegan teriyaki stir fry, which is on repeat in my kitchen this summer.
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Ingredients You'll Need
- Eggplants: Make sure to pick small eggplants that are firm to the touch and have glossy skin.
- Tofu: Use extra-firm tofu for best results.
- Sesame oil: Just 1 tablespoon of toasted sesame oil gives this stir fry a nutty flavor.
- Chili paste: Sambal oelek is originally used in this recipe. It's a chili paste made with a variety of chili peppers, alongside other ingredients like garlic and ginger.
- Red bell peppers.
- Granulated sugar.
- Soy sauce.
- Rice vinegar.
- Corn starch.
- Garlic and ginger.
See the recipe card below for exact measurements.
How to Make Copycat Panda Express Eggplant Tofu
Step 1
In a medium bowl mix all of the ingredients including the corn starch until it dissolves. I use water for the sauce, but you can also use vegetable or chicken broth.
Step 2
Cut tofu into 2-inch chunks and add them to a medium-size bowl, alongside 2 tablespoons of corn starch. Toss to coat.
Step 3
Heat 2 tablespoons vegetable oil in a large skillet. Fry the tofu over medium-high heat on all sides until golden and crispy. Once ready, remove from the pan.
Step 4
Slice eggplant into small chunks. 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.
Step 5
Add the red peppers and fry for 3-4 minutes. Then add the minced garlic, ginger, and chopped white parts of the green onion. Cook for 30 seconds on medium-low heat until fragrant.
Step 6
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 recipe because it makes the tofu chewy. And doing it 1 - 2 days in advance will save you so much time!
- Prepare all the ingredients before cooking. There are quite a few steps in this recipe and chopping everything ahead of time makes it so much easier to follow the steps.
- Don't overcook the veggies. The vegetables in this stir fry are supposed to be crispy and chewy, not soft and mushy. It's important to cook the eggplant for just a few minutes, until golden.
- If you want to take this recipe to the next level, you can deep fry the tofu.
FAQ
Yes. However, it's a regional dish and is only available at select restaurants where the local demand is high.
Nope. If you freeze it, the vegetables will get soggy and the texture of the dish will change.
This Panda Express Eggplant Tofu is on the milder side, but if you don't like spicy food, definitely omit the chili paste. You can add a pinch of red pepper flakes instead.
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.
Substitutions
- Sambal Oelek: Since it's harder to find, you can use any kind of chili paste you can find. You may need to adjust the quantity depending on how spicy your chili paste 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.
- Soy sauce: Use tamari for a gluten-free option.
- Granulated sugar: You can also use brown sugar or maple syrup.
Serving
I like to serve this Panda Express Eggplant Tofu Recipe with some cooked white rice or brown rice on the side, but you can also serve it with a side of green salad or chili oil noodles.
Storage
Store leftovers in an airtight container for 4-5 days. This recipe is not freezer friendly.
Similar Recipes
📖 Recipe
Panda Express Tofu Eggplant Recipe
Equipment
- Cast iron skillet
- A bowl
Ingredients
- ⅓ cup olive oil, divided (or another cooking oil)
- 1 lb extra-firm tofu
- 2 tablespoon corn starch
- 1 lb eggplant, cut into chunks with skin
- 2 (200g) red bell peppers
- 4-5 garlic cloves, minced
- 1 tablespoon minced ginger
- 3-4 green onions, white and green parts separated
Sauce
- ¼ cup soy sauce (use tamari if gluten-free)
- ¼ cup vegetable broth or water
- 2 tablespoon granulated sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon chili paste or sambal oelek
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch (or arrowroot starch)
Instructions
- Press the tofu in advance. Use a tofu press if you have it on hand. If not, wrap the tofu block in a cloth kitchen towel and place something heavy on top (books, jars, etc.). Press the tofu for 1-2 hours. Use right away or refrigerate for 2 days.
- Coat the tofu. Cut the pressed tofu into cubes and add it to a bowl alongside 2 tablespoons of corn starch. Toss to coat.
- Sauce. Make the sauce by adding all of the ingredients to a bowl- soy sauce, cold water or broth, sugar, sesame oil, rice vinegar, sambal oelek, and corn starch. Mix until the corn starch dissolves.
- Fry. 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. 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.
- 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.
- Assemble. 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
- Press the tofu in advance. This is a key step in this recipe because it makes the tofu chewy. And doing it 1 - 2 days in advance will save you so much time!
- Prepare all the ingredients before cooking. There are quite a few steps in this recipe and chopping everything ahead of time makes it so much easier.
- Don't overcook the veggies. The vegetables in this recipe are supposed to be crispy and chewy, not soft. It's important to cook the eggplants for just a few minutes, or they will get soggy.
- If you want to take this recipe to the next level and make the tofu crispier, you can deep fry it.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Louise says
Delicious recipe with just the right amount of sauce.
John says
The soft and warm eggplant pieces complimented by the smoky tofu were the perfect touch for early autumn. Super easy too.
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!