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

A sweet-spicy glazed eggplant and crispy tofu stir-fry inspired by Panda Express.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 10 oz eggplant (medium) washed and cut into large chunks, peel left on
  • 10 oz firm tofu pressed and cut into small thick triangles
  • 1 bell pepper washed and cut into large chunks
  • 1 Tbsp fresh ginger peeled and minced
  • 1 Tbsp garlic peeled and minced
  • 3 Tbsp vegetable oil plus more if needed when frying eggplant
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 Tbsp sriracha or other chili paste
  • 1 Tbsp sesame oil
  • 1 Tbsp rice vinegar
  • 2 Tbsp soy sauce or tamari
  • 2 Tbsp sweet chili sauce
  • 1 Tbsp hoisin sauce
  • 1/2 cup vegetable broth
  • 1 Tbsp cornstarch

Instructions

  • Press the firm tofu for about 15 minutes to remove excess water, then cut into small thick triangles.
  • Wash the eggplant and bell pepper. Cut the eggplant into large chunks with the peel on and cut the bell pepper into large chunks.
  • Peel and mince the garlic and ginger.
  • In a small bowl, whisk together sriracha, sesame oil, rice vinegar, soy sauce (or tamari), sweet chili sauce, hoisin sauce, vegetable broth, cornstarch, salt, and black pepper until smooth to make the sweet & spicy sauce.
  • Heat a large skillet, wok, or non-stick frying pan over medium-high heat and add the vegetable oil. Add the tofu and fry, turning occasionally, for 6–8 minutes until all sides are golden and slightly puffy; transfer to a paper towel-lined plate to drain.
  • In the same pan, sauté the minced garlic and ginger in the remaining oil over medium heat for about 1 minute until fragrant.
  • Increase heat to high and add the eggplant and bell pepper. Stir-fry for 6–8 minutes, adding additional oil by the tablespoon if the eggplant soaks up the oil and the pan becomes dry.
  • Pour in the prepared sweet & spicy sauce and cook, stirring, for 2–3 minutes until the cornstarch activates and the sauce thickens and glazes the vegetables.
  • Add the fried crispy tofu back to the pan, toss gently to coat with the sauce, heat through, then remove from heat and serve.

Equipment

  • large skillet, wok, or non-stick frying pan
  • tofu press or heavy plate and towels
  • Small mixing bowl
  • spatula or tongs
  • Knife and cutting board

Notes

  • Pressing tofu removes moisture so it crisps better.
  • Cut vegetables into similar-sized pieces for even cooking.
  • Add oil as needed if eggplant absorbs it and the pan becomes dry.
  • Whisk sauce well so cornstarch dissolves before adding to the pan.