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Homemade Eggplant Tofu (Copycat Panda Express) photo
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Eggplant Tofu (Copycat Panda Express)

This Eggplant Tofu is SO EASY! A flavorful, crispy tofu and tender eggplant dish inspired by Panda Express, perfect for busy weeknights or meal prep.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Copycat, Easy, Healthy, Stir Fry, Vegan
Servings: 4 servings

Ingredients

  • 10 oz Eggplant medium, diced
  • 10 oz Firm tofu pressed and cubed
  • 1 Bell pepper cut into strips
  • 1 Tbsp Ginger minced
  • 1 Tbsp Garlic minced
  • 3 Tbsp Vegetable oil for frying
  • to taste Salt
  • to taste Black pepper
  • 1 Tbsp Sriracha or chili paste
  • 1 Tbsp Sesame oil
  • 1 Tbsp Rice vinegar
  • 2 Tbsp Soy sauce or tamari use tamari for gluten-free
  • 2 Tbsp Sweet chili sauce
  • 1 Tbsp Hoisin sauce
  • 0.5 cup Veggie broth
  • 1 Tbsp Corn starch

Instructions

  • Wash and dice the eggplant into bite-sized cubes. Cut the bell pepper into strips. Drain and press the tofu, then cut into cubes. Mince the garlic and ginger.
  • Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes in a single layer and cook 3-4 minutes until golden brown. Flip and cook another 3-4 minutes until crispy. Remove tofu and set aside.
  • Add remaining 1 tablespoon vegetable oil to the skillet. Sauté garlic and ginger for 30 seconds until fragrant. Add eggplant and bell pepper and stir-fry for 5-7 minutes until tender and slightly caramelized.
  • Whisk together Sriracha, sesame oil, rice vinegar, soy sauce or tamari, sweet chili sauce, hoisin sauce, veggie broth, and corn starch in a small bowl until smooth. Pour into skillet with vegetables.
  • Add tofu back to the skillet and stir gently to coat with sauce. Cook 2-3 minutes until sauce thickens and everything is heated through.
  • Remove from heat and serve hot. Garnish with sesame seeds or green onions if desired. Pair with rice or noodles.

Equipment

  • Sharp Knife
  • Cutting Board
  • Large Skillet or Wok
  • Measuring Cups and Spoons
  • Spatula or Wooden Spoon

Notes

  • Press tofu well to avoid sogginess and achieve crispiness.
  • Adjust spice level by varying amount of Sriracha or chili paste.
  • Store leftovers in airtight container in refrigerator up to 3 days; reheat with splash of broth or water.