Panda Express Tofu Eggplant Recipe
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!
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
*If you want to make the recipe taste 100% like Panda Express Eggplant Tofu, deep fry the tofu. Check out the full instructions in the "Expert Tips" section.
Storage
Let cool to room temperature, then transfer leftovers to an airtight container and store in the fridge for 4-5 days. xThis recipe is not freezer-friendly.
To reheat
Reheat on the stovetop with some oil for 4-5 minutes or until warmed through. Alternatively, you can reheat it in the microwave for 1-2 minutes.
Nutrition
Serving: 1servingCalories: 362.5kcalCarbohydrates: 21gProtein: 15gFat: 27gSaturated Fat: 3.9gPolyunsaturated Fat: 6gMonounsaturated Fat: 15.5gSodium: 658mgPotassium: 624mgFiber: 5.4gSugar: 9.5gVitamin A: 87IUVitamin C: 69mgCalcium: 351mgIron: 3mg
Tried this recipe?Let us know how it was!