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.