• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Savor the Flavour

  • Recipes
  • About Us
  • Services
  • Contact
    • Privacy Policy/Disclaimer
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Spring Recipes
  • Coronation Recipes
  • Recipes
  • About Us
  • Shop
  • Services
  • Contact
×

Home » Veggie Side Dishes

Panda Express Eggplant Tofu Copycat Recipe

Published: Dec 23, 2020 · Modified: Mar 1, 2022 by Brooke · This post may contain affiliate links, which can earn us a commission.

2616 shares
  • 102
Jump to Recipe Print Recipe

Are you wanting to try Panda Express' eggplant tofu, but can't find a restaurant that carries it on their menu?  The wait is over.  Try our copycat version of eggplant tofu and you won't be disappointed.  It's everything you hoped it would be: sweet, spicy, savory, and finger licking good.

bowl of Panda Express eggplant tofu with chopsticks

Jump to:
  • Ingredients
  • Questions
  • How to Make
  • Variations
  • Pro Tips
  • Recipe
  • Comments

Want to see our latest recipes?  Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.

Ingredients

The ingredients for this recipe are easy to find at your local grocery store and keep well in your pantry or fridge.  None of them are expensive, so feel free to stock up so you can make this delicious recipe whenever the mood strikes.

  • Fat: olive oil or any other high smoke point oil
  • Vegetables: eggplant, red bell peppers, green onion
  • Aromatics: garlic and ginger
  • Dried spices: red pepper flakes, black pepper
  • Liquids: vegetable broth, soy sauce or liquid aminos, rice vinegar, sambal oelek chili paste
  • Sweetener: white granulated sugar
  • Thickener: cornstarch or arrowroot

Questions

Does Panda Express still have eggplant tofu?

Yes, but it is a regional dish and is only available at select restaurants where the demand for it is high.

Is this recipe good for you?

On the Panda Express website they state their eggplant tofu is a "mixture of browned tofu, eggplant, red bell pepper all in a proprietary sweet and spicy sauce."  It is high in fat due to the oil used in frying the eggplant.

For a 6.1 ounce (1 cup) serving size, there are 340 calories, 23g of carbs, 24g of fat, 7g of protein, and 3g of dietary fiber.  For our copycat recipe of the same serving size, there are 281 calories, 13.7g of carbs, 23.1g of fat, 7.4g of protein and 3.4g of dietary fiber.  As you can see our recipe is lower in calories and in carbs.  For more nutritional information, please scroll to the end of the recipe card.

What foods are vegan at Panda Express?

As of 2020, there are six items that are vegan on their menu.  The side dishes are eggplant tofu, available at select locations, super greens, chow mein, brown and white rice.  The only appetizer is their vegetable spring roll.

What can I serve this recipe with?

Since Panda Express markets this recipe as a side dish, you'll want to serve it with another side like our copycat Panda Express Super Greens, Fried Rice or Chow Mein.

How to Make

Gather all the ingredients. Make sure the tofu is drained and pressed before cutting into cubes.

glass bowls filled with ingredients for Panda Express eggplant tofu

To make the sauce, whisk all the ingredients together, except the cornstarch and water, in a 2 cup measuring cup or a bowl, then set aside.  It will make one cup of sauce.

person whisking the sauce ingredients together in a glass measuring cup

Heat up 3 tablespoons of oil in a wok over medium high heat, then add the cubed tofu and fry until golden brown.  Drain on a paper towel-lined plate.

cubes of tofu frying in a large black wok

Add more oil to the wok and stir fry the eggplant until soft.  You'll need to add more oil while stir frying, as it will soak up the oil quickly.  Drain it on a separate paper towel lined plate.

chunks of eggplant frying in a large black wok

Add 1 tablespoon of oil and stir fry the red bell peppers until soft, roughly 2 minutes, then drain on top of the eggplant.

chunks of red bell pepper frying in a large black wok

Add ½ tablespoon of oil to the wok and stir fry the garlic, ginger, and red pepper flakes for 30 seconds, then remove.

person holding a tray with small bowls of spices and aromatics

Whisk the sauce and pour it into the wok to let it thicken, roughly 1 minute.

person pouring the sauce into a large black wok

Add the tofu, vegetables, and garlic mixture back to the wok, then gently stir until well coated.

cooked eggplant tofu in a wok with a bamboo spoon

Serve warm with a garnish of green onion.

person holding a piece of tofu with chopsticks above a bowl of eggplant tofu

Variations

  • Need this gluten free?  Use gluten free vegetable broth, liquid aminos, and arrowroot.
  • Want the sauce spicier?  Increase the red pepper flakes in the aromatics and the chili paste.
  • Want more protein?  Add shiitake mushrooms, chicken, beef, or pork.
  • Want another garnish?  Add white and black sesame seeds.
  • Want to lower the fat?  Bake or air fry the eggplant to reduce the oil, but this will change the texture.

Pro Tips

  • Have everything ready before starting the cooking process.
  • Mix the sauce up first, but add the cornstarch slurry just before using.
  • Drain the tofu and eggplant on paper towel-lined plates to absorb extra oil.
  • A lot of the oil used in the recipe is to stir fry the eggplant.
  • If you have the time, you can salt the eggplant for 20 minutes to draw out the moisture.

Looking for other Panda Express copycat recipes?

  • Teriyaki Chicken
  • Kung Pao Chicken
  • Firecracker Chicken
  • Sweet Fire Chicken
  • Mushroom Chicken
  • String Bean Chicken
  • Black Pepper Chicken
  • Fried Rice
  • Chow Mein
  • Super Greens

Looking for other Asian recipes?

  • Vegetable Stir Fry with Orange Sauce
  • Chicken and Broccoli Stir Fry
  • Thai Vegetable Stir Fry
  • Thai Red Curry Noodle Soup
  • Vegan Thai Red Curry
  • Crispy Baked Teriyaki Tofu
  • Crispy Baked Peanut Tofu

If you liked this recipe and found it helpful, give it some love by sharing!

Follow us on Pinterest, Instagram, YouTube, Twitter, and Facebook for more crave-worthy recipes!

The pleasure of a 5-star review would be greatly appreciated!

Recipe

bowl of Panda Express eggplant tofu with bowls of garnishes

Panda Express Eggplant Tofu Copycat Recipe

This copycat recipe for Panda Express eggplant tofu has a homemade sweet and spicy sauce that is totally amazing.  Plus, the crispy tofu and flavorful eggplant will make you a lifetime fan.  It's perfect for vegans, and is gluten free friendly.
4.2 from 46 votes
Print Pin FavoriteSaved! Rate
Course: Main Course
Cuisine: Asian
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 7 cups
Calories: 247kcal
Author: Brooke & Emma

Ingredients
 

For the Stir Fry

  • ½ cup + 1 tablespoon olive oil, 125g
  • 1 pound eggplant, cut in chunks with peel (453g)
  • 1 pound extra firm tofu, cubed (400g)
  • 2 red bell peppers, cut in chunks (190g)
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, grated
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons green onion, chopped (optional)

For the Sauce

  • ½ cup vegetable broth, 120 ml
  • ¼ cup soy sauce or liquid aminos, 60 ml
  • 2 tablespoons sugar, 25g
  • 1 tablespoon sesame oil, 15 ml
  • 1 tablespoon sambal oelek, 15 ml
  • 1 tablespoon rice vinegar, 15 ml
  • 1 tablespoon cornstarch or arrowroot, 15 ml
  • 2 tablespoons water, 30 ml

Instructions

  • Whisk all the sauce ingredients (except the cornstarch and water for the slurry) in a bowl or a measuring cup.
  • Drain the tofu.  We used super firm, which doesn't need to be pressed.  If you're using extra firm, press the tofu for 30 minutes before proceeding with the recipe.
  • Cut the tofu into cubes.  Heat 3 tablespoons of olive oil in a wok over medium high heat, then add the tofu.  Fry in oil until golden, then drain on a paper towel-lined plate.
  • Heat up 3 tablespoons of oil, add the eggplant and stir fry until softened, roughly 4 minutes.  Stir constantly, adding more oil when needed, as it soaks up the oil quickly.  Drain on a paper towel-lined plate.
  • Heat up 1 tablespoon of oil, stir fry the red bell peppers for 2 minutes while stirring, then drain on a plate.
  • Heat up ½ tablespoon of oil, add the garlic, ginger, and red pepper flakes and stir fry for 30 seconds.  Set aside.
  • Add the water to the cornstarch or arrowroot and whisk so there is no lumps.  Add the slurry to the sauce and whisk until combined.  There should be one cup of sauce.  Pour the sauce into the empty wok and cook for a minute until it thickens.
  • Add the garlic mixture and mix it with the sauce, then add the vegetables and tofu.  Gently stir until  well coated with the sauce.
  • Serve while still warm, and garnish with green onion and sesame seeds.

Notes

  • To make this go smoothly, have everything ready before starting the cooking.
  • Add the cornstarch slurry just before using the stir fry sauce.
  • To absorb the extra oil, drain the tofu and vegetables on paper towel-lined plates.
  • The reason there is so much oil in the ingredients list is because the eggplant absorbs a lot of it during the cooking process.
  • Bake or air fry the eggplant to reduce the oil, but it will change the texture.

Nutrition

Calories: 247kcal (12%)Carbohydrates: 14g (5%)Protein: 7g (14%)Fat: 19g (29%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 577mg (25%)Potassium: 364mg (10%)Fiber: 3g (13%)Sugar: 8g (9%)Vitamin A: 1167IU (23%)Vitamin C: 46mg (56%)Calcium: 35mg (4%)Iron: 1mg (6%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!
« Vegan Sticky Toffee Pudding
French Chocolate Truffles »

Reader Interactions

Comments

  1. Theo Simoncic

    November 25, 2021 at 7:11 pm

    Absolutely fantastic. First time and it was delicious. The flavors were absorbed into both the eggplant and the tofu.

    Reply
    • Emma

      November 26, 2021 at 6:37 am

      That's wonderful, Theo! Thanks so much for making our recipe. We're so glad you enjoyed it!

      Reply
  2. tina muriella

    November 03, 2021 at 12:02 am

    1 star
    This was awful.

    Reply
    • Emma

      November 03, 2021 at 6:59 am

      We're sorry that you didn't enjoy this dish, Tina. Could you provide more information on what went wrong? We are happy to help you troubleshoot!

      Reply
  3. Marv

    October 29, 2021 at 7:03 pm

    5 stars
    Not the same as Panda's, but still really addicting!! Tastes really good after you let it marinate for a few hours after cooking.

    Reply
    • Emma

      October 30, 2021 at 7:49 am

      We're so glad that you enjoyed it, Marv!

      Reply
  4. TE D

    October 28, 2021 at 10:38 pm

    5 stars
    Great, yes you captured the Panda flavor perfectly. Since we are not fans of tofu, I eliminated it. Have you tried with other proteins?

    Reply
    • Emma

      October 29, 2021 at 7:19 am

      Glad you enjoyed it! We haven't tested it with any other protein, but you can make it with any protein, including flank steak, chicken, or shrimp.

      Reply
  5. Rosie

    October 19, 2021 at 6:31 pm

    5 stars
    Really good! I made the recipe mostly as written, subbed half the eggplant for mushroom. Love the sauce!

    Reply
    • Emma

      October 20, 2021 at 11:21 am

      Glad you enjoyed it, Rosie!

      Reply
  6. Diane

    October 06, 2021 at 1:55 am

    5 stars
    I really enjoyed this rendition of one of my favorite dishes! I backed off a little on the heat, because sometimes our Panda makes it too spicy, but ended up putting some back in ! My teen boys don’t like eggplant , so I made theirs with shrimp and water chestnuts ! Delish ! Awesome sauce! Mahalo nui Loa!!!

    Reply
    • Emma

      October 06, 2021 at 7:33 am

      Thank you so much, Diane! We are so glad that you and your boys enjoyed the eggplant tofu--even without the eggplant. 🙂

      Reply
  7. AB

    June 27, 2021 at 12:33 pm

    Same here, I love this recipe! was looking for this for a long time as this is my husbands favorite thing to have, so glad the taste came out just like the restaurant. Didn't feel the need to add or subtract anything, it was just simply delicious! Thank you for posting this recipe.

    Reply
    • Emma

      June 28, 2021 at 7:12 am

      Thank you so much! We're thrilled that you and your husband enjoyed it.

      Reply
  8. Ariana Berry

    June 03, 2021 at 8:36 pm

    5 stars
    This recipe is super delicious!!! I used a heavy hand with the garlic and ginger adding a little more than the recipe asked, and I added 1 tbs of peanut butter to the sauce and onions to the veggies. I also lightly salted the veggies while stir frying. None of the alterations were needed however, it was just to my taste. The recipe is gorgeous as is!

    Reply
    • Emma

      June 04, 2021 at 6:54 am

      Thank you so much for making our recipe and for your kind review! We are so glad that you have enjoyed the eggplant tofu. It's a real favorite with our family!

      Reply
  9. antonetta

    May 10, 2021 at 10:37 pm

    5 stars
    SO GOOD EVERY ONE TRY ITTT!! One of my new favorites, I will be cooking this ALL THE TIME!

    Reply
    • Emma

      May 11, 2021 at 6:24 am

      Thank you so much, Antonetta! This dish is a favorite with our family, and we're so glad you like it!

      Reply
  10. Prince

    March 05, 2021 at 2:59 am

    5 stars
    I made this for my family today and they really enjoyed it. I substituted bell peppers for celery and carrots, because of the virus and not being able to go out; as well as added 2 tablespoons of flakes instead of the 1/3 because we love spicy food. The sauce was pretty on par to the actual restaurant which my mom hinted at.

    Reply
    • Emma

      March 05, 2021 at 6:30 am

      That's wonderful to hear, Prince! We're thrilled that your family enjoyed this recipe so much.

      Reply
  11. Alex

    December 23, 2020 at 1:38 pm

    5 stars
    The eggplant is soft, and the red pepper adds color to this dish. The tofu is chewy and a great addition to this! I enjoyed this copycat recipe.

    Reply
    • Emma

      December 23, 2020 at 1:42 pm

      Thank you for your kind words, Alex!

      Reply
  12. Beth

    December 23, 2020 at 1:37 pm

    5 stars
    This dish smells wonderful and looks delectable. The tofu is amazingly crispy, and the eggplant is succulent. The sauce is tangy and has a great Asian flavor.

    Reply
    • Emma

      December 23, 2020 at 1:42 pm

      Thanks for your review, Beth!

      Reply
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

two ladies smiling

Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food! Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts.

More about us →

logos of companies and newspapers

Celebrate Spring with Cucumber Sandwiches

stack of cucumber sandwiches on a plate

Spring Recipes

  • Panera Bread Lemon Drop Cookies
  • Virgin Piña Colada
  • Copycat Chick-fil-A Market Salad
  • Subway Raspberry Cheesecake Cookies Copycat
  • Chick-fil-A Lemon Kale Caesar Salad Copycat
  • Copycat Chick-fil-A Cobb Salad

Popular Posts

  • Copycat Chick-fil-A Kale Crunch Salad
  • Blue Lagoon Mocktail
  • Hurricane Mocktail
  • Avocado Lime Ranch - Chick-fil-A Copycat
  • Homemade Cuban Bread (Pan Cubano)
  • Panera Bread 10 Vegetable Soup

Footer

↑ back to top

About

  • About Us
  • Work with Us
  • Press

Connect

  • Contact Us
  • Sign Up for Newsletter
  • Services

Other

  • Privacy Policy
  • Accessibility

As an Amazon associate, we may earn a commission from qualifying purchases.

Copyright © 2017-2023 Savor the Flavour