If you’re a fan of Panda Express's iconic Eggplant Tofu, you’ll love this homemade version! This recipe combines crispy tofu, tender Chinese eggplant, and a savory sauce infused with soy sauce, sesame oil, and garlic. Perfect for a quick stir-fry on busy weeknights, this dish pairs wonderfully with white rice or brown rice for a balanced meal.
Why You'll Love This
- Restaurant-Quality at Home: This copycat recipe delivers bold, authentic flavors.
- Customizable: Adjust the spice level, add veggies, or use alternative ingredients.
- Easy to Make: Simple steps and readily available ingredients make this a no-fuss favorite.
- Healthy and Satisfying: A mix of crispy tofu, nutritious eggplant, and protein-packed sauces for a wholesome meal.
Other Tofu Recipes You’ll Love
- Japanese Tofu Steak Recipe
- 3 Ingredient Bachan's Tofu Rice Bowl
- Easiest & Crispiest Tofu
- Easy Vegan Tofu Yakisoba
- Super Creamy Vegan Cheese Sauce With Tofu & Mushroom Recipe
Ingredients
- Extra-Firm Tofu: Pressed and cubed for crispy tofu bites.
- Chinese Eggplant: Tender and mildly sweet, ideal for stir-fry.
- Flour: For dredging tofu, creating a golden brown crust.
- Seasoning: Salt, pepper, and garlic powder to enhance flavors.
- Red Bell Pepper: Adds crunch and sweetness to the dish.
- Onions: Use white or yellow for a savory base.
- Minced Garlic: Boosts aromatic depth.
- Rice Wine Vinegar: Adds tang to the sauce.
- Soy Sauce: Essential for a savory, umami-packed sauce.
- Sesame Oil: Infuses the stir-fry with nutty flavor.
- Vegetable Stock: Forms the base of the sauce.
- Chili Garlic Oil (Optional): For a spicy sauce kick.
- Green Onions: Chopped for garnish.
- Sesame Seeds: Optional for extra texture and nutty flavor.
Steps
- Prepare Tofu: Press tofu with a heavy object or tofu press to remove excess water. Cut into bite-sized pieces.
- Dredge and Fry Tofu: Coat tofu in flour seasoned with salt, pepper, and garlic powder. Heat a large skillet over medium-high heat with a small amount of oil. Fry tofu until golden brown on all sides. Use a slotted spoon to transfer to paper towels to remove excess oil.
- Cook Eggplant: In the same skillet, sauté Chinese eggplant chunks over medium heat with a tablespoon of oil until soft. Remove from the pan.
- Sauté Aromatics: Add onions, red bell peppers, and minced garlic to the skillet. Cook for 3-4 minutes.
- Make the Sauce: Mix soy sauce, rice wine vinegar, sesame oil, and vegetable stock in a medium-sized bowl. Pour over sautéed vegetables. Add red pepper flakes or sambal oelek for spice.
- Combine: Add tofu and eggplant back to the skillet. Toss to coat with sauce. Simmer for 1-2 minutes until heated through.
- Garnish and Serve: Top with green onions and sesame seeds. Serve with white rice or brown rice.
Variations
- Vegetables: Swap or add broccoli, zucchini, or bok choy.
- Protein: Replace tofu with tempeh or vegan chicken alternatives.
- Sauce: Add a tablespoon of oyster sauce or miso paste for deeper flavor.
Substitutions
- Chinese Eggplant: Use Japanese eggplant or regular eggplant in small chunks.
- Soy Sauce: Replace with tamari for a gluten-free option.
- Rice Wine Vinegar: Substitute with white vinegar or apple cider vinegar.
FAQ
1. Can I make this dish keto-friendly?
Yes, replace white rice with cauliflower rice and use almond flour for dredging tofu.
2. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a non-stick pan for best results.
3. What makes tofu crispy?
Pressing tofu to remove excess moisture and dredging in seasoned flour before frying ensures crispiness.
Top Tip
For the best results, use medium-high heat to achieve crispy tofu and perfectly caramelized vegetables. Always drain fried tofu on paper towels to remove excess oil.
Hint
To elevate the dish, sprinkle sesame seeds and drizzle with chili garlic oil for a next-level flavor boost!
Panda Express Tofu & Eggplant
If you’re a fan of Panda Express's iconic Eggplant Tofu, you’ll love this homemade version! This recipe combines crispy tofu, tender Chinese eggplant, and a savory sauce infused with soy sauce, sesame oil, and garlic. Perfect for a quick stir-fry on busy weeknights, this dish pairs wonderfully with white rice or brown rice for a balanced meal.
Ingredients
- 1 block 14 oz Extra-Firm Tofu, pressed and cut into bite-sized pieces
- 2 medium Chinese Eggplants cut into chunks
- ¼ cup All-Purpose Flour or substitute with cornstarch for gluten-free
- ½ teaspoon each Salt Pepper, and Garlic Powder (for seasoning the tofu)
- 1 Red Bell Pepper sliced
- ½ cup Onions sliced
- 3 cloves Minced Garlic
- 2 tablespoon Soy Sauce
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon Sesame Oil
- ½ cup Vegetable Stock
- 1-2 teaspoon Chili Garlic Oil or Sambal Oelek optional for spice
- 2 tablespoon Neutral Oil like canola or vegetable oil, for frying
- 2 tablespoon Green Onions chopped (for garnish)
- 1 tablespoon Sesame Seeds optional for garnish
Instructions
- Prepare Tofu: Press tofu with a heavy object or tofu press to remove excess water. Cut into bite-sized pieces.
- Dredge and Fry Tofu: Coat tofu in flour seasoned with salt, pepper, and garlic powder. Heat a large skillet over medium-high heat with a small amount of oil. Fry tofu until golden brown on all sides. Use a slotted spoon to transfer to paper towels to remove excess oil.
- Cook Eggplant: In the same skillet, sauté Chinese eggplant chunks over medium heat with a tablespoon of oil until soft. Remove from the pan.
- Sauté Aromatics: Add onions, red bell peppers, and minced garlic to the skillet. Cook for 3-4 minutes.
- Make the Sauce: Mix soy sauce, rice wine vinegar, sesame oil, and vegetable stock in a medium-sized bowl. Pour over sautéed vegetables. Add red pepper flakes or sambal oelek for spice.
- Combine: Add tofu and eggplant back to the skillet. Toss to coat with sauce. Simmer for 1-2 minutes until heated through.
- Garnish and Serve: Top with green onions and sesame seeds. Serve with white rice or brown rice.
