I test recipes for a living and this Eggplant Tofu is one of those weekday wins that feels indulgent but is straightforward to pull off. It borrows that sticky-sweet, slightly spicy quality you expect from the Panda Express-style bites, but it keeps things plant-forward and home-kitchen friendly. If you like a glossy sauce coating tender eggplant and crispy tofu, this will become a repeat dish in your rotation.

Prep is short and techniques are forgiving: pressing tofu, cutting chunky vegetables, and building a sauce you whisk and thicken at the end. The textures—browned tofu, tender-roasted eggplant, and crisp bell pepper—play nicely against the sweet chili and hoisin base. I’ll walk you through the exact steps and share tips for crisping tofu, adjusting heat, and storing leftovers.

Ingredient Checklist

10oz Eggplant (medium) — provides tender, creamy texture and soaks up the sauce; keep the peel on for structure and color.
10oz Firm tofu — the protein base; pressing it removes excess water so it crisps instead of steams.
1 Bell pepper — adds crunch and fresh sweetness; choose any color you like.
1 Tbsp Ginger — bright aromatics; mince finely so it distributes through the dish.
1 Tbsp Garlic — foundational flavor; mince and cook briefly to avoid bitterness.
3 Tbsp Vegetable oil — used in two stages for frying tofu and stir-frying vegetables.
¼ tsp Salt — seasons the tofu before frying to enhance flavor.
⅛ tsp Black pepper — light background heat; adjust to taste.
1 Tbsp Sriracha (or any other chili paste) — gives a sharp spicy note; swap for another paste if you prefer milder heat.
1 Tbsp Sesame oil — toasty aroma and depth; a little goes a long way.
1 Tbsp Rice vinegar — adds brightness and balances the sweet elements.
2 Tbsp Soy sauce or tamari — the salty umami backbone; tamari if you need gluten-free.
2 Tbsp Sweet chili sauce — supplies sweetness and glaze; choose a brand you like for consistency.
1 Tbsp Hoisin sauce — thick, savory sweetness that rounds the sauce.
½ cup Veggie broth — loosens the sauce and prevents it from getting too sticky while simmering.
1 Tbsp Corn starch — used as a slurry to thicken the sauce quickly; mix with liquid before adding to the hot pan.

Make Eggplant Tofu: A Simple Method

Press the tofu: drain, wrap the 10 oz firm tofu in paper towels or a clean kitchen towel, place a weight on top, and press for about 10–15 minutes to remove excess moisture.
While the tofu presses, wash the 10 oz eggplant and the bell pepper. Cut the eggplant (with peel on) into larger chunks and cut the bell pepper into similarly sized larger chunks.
Cut the pressed tofu into small thick triangles. Peel and mince 1 Tbsp ginger and 1 Tbsp garlic.
Make the sauce: in a small bowl whisk together 1 Tbsp Sriracha, 1 Tbsp sesame oil, 1 Tbsp rice vinegar, 2 Tbsp soy sauce (or tamari), 2 Tbsp sweet chili sauce, 1 Tbsp hoisin sauce, and the 1/2 cup veggie broth. In a separate small bowl, whisk the 1 Tbsp cornstarch with 1 Tbsp of that sauce mixture until smooth; set both bowls aside.
Heat a large skillet or wok over medium-high heat. Add 2 Tbsp vegetable oil. Season the tofu pieces with the 1/4 tsp salt and 1/8 tsp black pepper. Add the tofu to the hot pan and fry, turning occasionally, for 6–8 minutes until all sides are golden brown and crispy. Transfer the tofu to a plate lined with paper towels to drain.
In the same pan, add the remaining 1 Tbsp vegetable oil and reduce heat to medium. Add the minced garlic and ginger and sauté for about 1 minute, stirring, until fragrant (do not let them burn).
Increase heat to high, add the eggplant and bell pepper chunks, and stir-fry 6–8 minutes until the vegetables are tender and beginning to brown.
Pour the prepared sauce (from step 4) into the pan with the vegetables, stir once, then immediately add the cornstarch slurry you set aside. Stir constantly for 2–3 minutes over high heat until the sauce thickens and glazes the vegetables.
Return the fried tofu to the pan, gently toss to coat with the sauce, and heat through for about 1–2 minutes. Remove from heat and serve.

Why This Recipe is a Keeper

This version balances a few things most home cooks want: quickness, texture, and a sauce that actually clings. Pressing the tofu and frying it in 2 tablespoons of oil gives you real bite without deep frying. The eggplant soaks up the sauce, which means each forkful is saucy and substantial.

The sauce is layered: sriracha for heat, sesame oil for aroma, rice vinegar for brightness, soy for salt, sweet chili and hoisin for sweetness and depth, and vegetable broth to bind everything. Thickening with a cornstarch slurry at the end creates that shiny glaze you expect from takeout—no heavy stirring for ages required.

It’s also flexible for weeknights. The components come together in about 25–35 minutes active time, depending on prep speed, and the method scales up reasonably if you want to double it for a dinner party.

Substitutions by Category

Protein — If you don’t have firm tofu, extra-firm works best; press it the same way. Tempeh can be used but will change the texture and absorb less sauce.
Vegetables — Swap or add zucchini, mushrooms, or snap peas if you want more variety. Use similar-sized chunks so everything cooks evenly.
Sauce base — If you need lower sodium, use low-sodium soy sauce or dilute regular soy sauce with a splash more veggie broth. If you need less heat, reduce the sriracha to 1/2 Tbsp or omit it and add chili flakes at the table.
Sweetness — If sweet chili sauce is unavailable, a mix of 1 Tbsp honey or maple syrup plus a pinch of chili or red pepper flakes approximates the profile—note: this technically adds a new ingredient, so only use if you already have it on hand.
Gluten-free — Use tamari instead of soy sauce and confirm the hoisin or replace it with a gluten-free hoisin alternative.

Tools & Equipment Needed

Minimal, straightforward kit will do the job. You need a good, roomy skillet or a wok—nonstick or well-seasoned cast iron works. A heavy object to press the tofu (a cast-iron skillet or a small stack of cans) is important. Have two small bowls for the sauce and the cornstarch slurry so you can add them quickly during cooking. Paper towels or a clean towel for pressing and a spatula or tongs for turning tofu and tossing the pan are all you’ll reach for most.

Steer Clear of These

Overcrowding the pan when frying tofu. Crowding traps steam and prevents browning—fry in a single layer or in two batches if needed.
Under-pressing tofu. If the tofu is still wet it won’t crisp; pressing 10–15 minutes is the minimum here.
Burning garlic and ginger. They cook fast; keep them moving and don’t let heat run too high at that stage.
Adding cornstarch directly to the hot sauce without a slurry. That can cause lumps—mix it with a tablespoon of sauce or cold water first, as instructed.
Letting the sauce reduce too far before adding slurry. You want enough liquid for the slurry to disperse and thicken uniformly.

Health-Conscious Tweaks

Small swaps make this dish lighter without losing flavor. Use 1–2 Tbsp less vegetable oil and opt for a nonstick pan to cut fat during tofu frying. Swap sweet chili sauce for a thinner combination of rice vinegar plus a touch of sweetener to reduce added sugars. Choose low-sodium soy sauce or tamari to cut sodium; taste the sauce after whisking and adjust for saltiness before adding to the pan.

For more fiber and bulk, double the eggplant and bell pepper and reduce tofu slightly. Adding a handful of steamed greens at the end—bok choy or baby spinach—also increases nutrients and volume with minimal effort.

Behind the Recipe

This dish is inspired by the idea of translating the glossy, saucy textures of American-Chinese takeout back into a home kitchen without deep-frying or complicated steps. The technique—frying tofu until golden, stir-frying veggies at high heat, and finishing with a cornstarch-thickened sauce—is classic for achieving that takeout mouthfeel at home.

I focus on the order of operations so each element hits its best texture: tofu crisped first, aromatics briefly toasted, then vegetables at higher heat so they brown but don’t turn to mush. The sauce brought in last means nothing overcooks and everything gets evenly coated.

Freezer-Friendly Notes

This dish freezes, but texture changes are inevitable. Tofu can become slightly firmer or a bit crumbly after freezing and thawing. If you plan to freeze, cool completely, transfer to airtight containers, and consume within 1–2 months. Thaw overnight in the refrigerator and reheat gently in a skillet—avoid microwaving from frozen to reduce sogginess. For best results, freeze components separately: sauce and vegetables freeze better than tofu’s crisped texture.

Ask & Learn

Q: Can I make this oil-free?

A: You can reduce oil by using a nonstick pan and cooking at a slightly lower temperature, but you’ll trade some browning for a softer tofu crust. Baking tofu until crisp is another oil-free option, though it changes timing.

Q: My eggplant went mushy—what happened?

A: Overcooking at too-low a heat or slicing too small can cause eggplant to collapse. Use larger chunks, cook on higher heat, and avoid stirring constantly so pieces can brown a bit.

Q: Sauce is too thin or too thick—how to fix?

A: If too thin, bring the pan to high heat and stir a little longer; you can add another 1/2 tsp cornstarch slurry (cornstarch mixed with cold liquid) incrementally until desired thickness. If too thick, thin with a splash of veggie broth or water, stirring to combine.

That’s a Wrap

Eggplant Tofu is a satisfying, saucy, and accessible weeknight recipe that delivers takeout-style results with a simple technique. Follow the pressing and frying steps, make the sauce ahead of time if you like, and finish with the cornstarch slurry for that glossy finish. Serve over steamed rice or noodles, garnish with sliced scallions or sesame seeds if you have them, and enjoy a bright, home-cooked version of a Panda Express favorite.

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Eggplant Tofu (Copycat Panda Express)

A copycat Panda Express-style stir-fry featuring eggplant and crispy tofu in a savory sweet-spicy sauce.

Prep Time10

Cook Time20

Total Time45

Servings: 4 servings

Ingredients

10 ozEggplant medium
10 ozFirm tofu
1 Bell pepper
1 TbspGinger
1 TbspGarlic
3 TbspVegetable oil
1/4 tspSalt
1/8 tspBlack pepper
1 TbspSriracha or any other chili paste
1 TbspSesame oil
1 TbspRice vinegar
2 TbspSoy sauceor tamari
2 TbspSweet chili sauce
1 TbspHoisin sauce
1/2 cupVeggie broth
1 TbspCorn starch

Instructions

Press the tofu: drain, wrap the 10 oz firm tofu in paper towels or a clean kitchen towel, place a weight on top, and press for about 10–15 minutes to remove excess moisture.
While the tofu presses, wash the 10 oz eggplant and the bell pepper. Cut the eggplant (with peel on) into larger chunks and cut the bell pepper into similarly sized larger chunks.
Cut the pressed tofu into small thick triangles. Peel and mince 1 Tbsp ginger and 1 Tbsp garlic.
Make the sauce: in a small bowl whisk together 1 Tbsp Sriracha, 1 Tbsp sesame oil, 1 Tbsp rice vinegar, 2 Tbsp soy sauce (or tamari), 2 Tbsp sweet chili sauce, 1 Tbsp hoisin sauce, and the 1/2 cup veggie broth. In a separate small bowl, whisk the 1 Tbsp cornstarch with 1 Tbsp of that sauce mixture until smooth; set both bowls aside.
Heat a large skillet or wok over medium-high heat. Add 2 Tbsp vegetable oil. Season the tofu pieces with the 1/4 tsp salt and 1/8 tsp black pepper. Add the tofu to the hot pan and fry, turning occasionally, for 6–8 minutes until all sides are golden brown and crispy. Transfer the tofu to a plate lined with paper towels to drain.
In the same pan, add the remaining 1 Tbsp vegetable oil and reduce heat to medium. Add the minced garlic and ginger and sauté for about 1 minute, stirring, until fragrant (do not let them burn).
Increase heat to high, add the eggplant and bell pepper chunks, and stir-fry 6–8 minutes until the vegetables are tender and beginning to brown.
Pour the prepared sauce (from step 4) into the pan with the vegetables, stir once, then immediately add the cornstarch slurry you set aside. Stir constantly for 2–3 minutes over high heat until the sauce thickens and glazes the vegetables.
Return the fried tofu to the pan, gently toss to coat with the sauce, and heat through for about 1–2 minutes. Remove from heat and serve.