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.
Servings: 4 servings
Calories: 429kcal
Ingredients
For the Sauce
- ½ cup vegetable broth
- ¼ cup soy sauce or liquid aminos
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon sambal oelek
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch or arrowroot
- 2 tablespoons water
For the Stir Fry
- ½ cup olive oil
- 1 pound eggplant cut in chunks
- 1 pound extra firm tofu cubed
- 2 red bell peppers cut in chunks
- 1 tablespoon garlic minced
- 1 tablespoon ginger grated
- ¼ teaspoon red pepper flakes
- 3 tablespoons green onion chopped (optional)
Instructions
- Whisk all the sauce ingredients 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 3 tablespoons of oil in a wok, then add the eggplant and stir fry until softened, about 4 minutes. Stir constantly, adding more oil when needed, as it soaks up the oil quickly. Drain on a paper towel-lined plate.
- Heat 1 tablespoon of oil, stir fry the red bell peppers for 2 minutes, stirring constantly. Drain on a plate.
- Heat ½ tablespoon of oil, then add the garlic, ginger, and red pepper flakes and stir fry for 30 seconds. Set aside.
- Whisk the sauce again, then pour it into the empty wok and cook until it thickens, about a minute.
- Add the garlic mixture and mix it with the sauce, then add the vegetables and tofu. Gently stir until everything is coated with the sauce.
- Serve warm, and garnish with green onion and sesame seeds.
Notes
- To make this go smoothly, have everything ready before cooking.
- Drain the tofu and vegetables on paper towel-lined plates to absorb the extra oil.
- This recipe calls for a lot of oil because the eggplant absorbs a lot of it during the cooking process.
- Reduce the amount of oil needed by salting the eggplant and letting it drain in a colander for 20 minutes, or try baking or air frying the eggplant. This other cooking methods will change the texture.
Nutrition
Serving: 1.75cups | Calories: 429kcal | Carbohydrates: 24g | Protein: 12g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Sodium: 1009mg | Potassium: 637mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2043IU | Vitamin C: 81mg | Calcium: 62mg | Iron: 3mg