Love the Panda Express Tofu Eggplant Recipe? Me too, and this is a delicious copycat version to make at home!
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Why You’ll Love This Recipe
If you’ve never tried the eggplant tofu at Panda Express, it’s very, very good, and in my opinion was one of their best menu items. It’s discontinued, unfortunately, but it’s easy to make at home!
It’s a sizzling hot, sweet & sour creamy crispy eggplant tofu dish with bell peppers that’s easy to make at home. Next time, skip the take-out chow mein and make this easy stir fry, and serve it with rice or on it’s own – sesame seeds and fortune cookies optional!
Here’s a few good reasons to give this tofu recipe a try:
- This copycat recipe makes a great meatless option, which always seems to be appreciated.
- While this is not the exact recipe as Panda Express, it’s close and very, very tasty.
- Fabulous with hot buttered white or brown rice or riced cauliflower.
- Easy and quick to make at home.
Ingredients You’ll Need
For the full recipe and list of ingredients, please scroll to the recipe card below.
- Eggplant: Medium size Japanese eggplant works great in this recipe, but any variety will do. Slice eggplant into 2 inch chunks.
- Peppers: Use a large red bell pepper or several small multi-colored peppers, cut into small chunks.
- Shallot: For it’s wonderful, mild flavor.
- Tofu: Superfirm is the best for this recipe as it doesn’t need pressing to release excess moisture.
- Soy Sauce: Low sodium soy sauce or Bragg’s Liquid Aminos.
- Olive Oil: For the skillet.
- Garlic: Minced! For lots of extra flavor.
Step-By Step Instructions
- Cook the red peppers and shallots in a large skillet over medium-high heat until soft, transfer to a medium bowl.
- Make crispy tofu by searing it on all sides to light golden brown, set aside.
- Stir fry eggplant until soft and crispy brown on the edges.
- Add everything back together in the skillet on medium-low heat, then and add a homemade, rich savory sauce with red pepper flakes if you like it spicy!
- Toss together and serve with rice or noodles.
Tips and Possible Variations
- Japanese eggplant works best in this recipe, but any variety will do.
- Superfirm tofu doesn’t need to be pressed, but if using “firm” or “extra firm tofu” you’ll need to press the moisture out of it for 30 minutes. Do this by “sandwiching” the tofu block in between several layers of paper towels, then place a weight on top, like a can of beans or soup. This will force the moisture to soak into the paper towels, an essential step as this tofu is pan-fried.
- Use Bragg’s Liquid Amino Acids instead of soy sauce if you’d like.
- Use green onions or white onion instead of shallot if you prefer.
- Add some red pepper flakes or a teaspoon of chili garlic sauce to the stove top liquid mixture if you like a spicy sauce.
Serving Ideas
- This eggplant tofu recipe is very good with hot, buttered rice or riced cauliflower.
- Round out this recipe with some nibbles to start, like these fantastic Avocado Sushi Rolls (with almond butter dipping sauce) and these addicting Sweet and Spicy Almonds.
- Serve these extra-tasty Teriyaki Chicken on a Stick (everyone loves them) or some juicy brown sugar pork chops to go alongside for a full dinner. Grab some frozen eggrolls at the grocery store too!
- At this point, you must have a salad, and I’d highly recommend a simple, incredible celery salad for it’s great flavors and crisp, fresh texture. This fantastic carrot salad would be very good too, and anything involving these Melon Balls Recipes would be perfect too.
- Dessert is mandatory at my house and this chocolatey, brownie-batter-like hummus with store-bought cookies are fun, casual and so good.
- Or whip up these easy, fabulous strawberry cheesecake bars.
- This fresh Tangerine Sorbet would be extra good with this meatless dinner!
Frequently Asked Questions
Can I use a store-bought teriyaki sauce instead of the sauce recipe given here?
Yes! Use a low-sodium variety if you can find it and start slow, like a quarter of a cup. Better to add less than more.
Can I use other vegetables besides peppers?
Yes! Skip them if you want, or substitute a cup of your favorite vegetable instead. Try fresh zucchini or asparagus.
How do I store leftovers?
An airtight container works best, kept refrigerated for 1-2 days.
More Recipes to Try
- Mini Eggplant Recipe: A flavorful, fresh side dish.
- Simple Chickpea Salad: An easy, delicious little salad.
- Easy Sweet Recipes at Home: A list of some easy, great desserts.
- Rice Pudding with Rhubarb: A favorite, homey recipe.
- Grilled Peppers and Onions Recipe: A fantastic side that goes with everything.
- Shredded Chicken Burrito Bowl: A fantastic one-bowl meal.
- Want to know more about Studio Delicious? Come over here!
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Panda Express Tofu Eggplant Recipe
Crispy tofu, red bell pepper and creamy pan roasted eggplant in a light sauce makes a wonderful meatless dish!
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Servings: 4
Calories: 295kcal
Ingredients
- 3 tablespoons Olive Oil Plus more, if needed
- 1 Red Bell Pepper or mini colored bell peppers, seeds removed and thinly sliced
- 1 Shallot, sliced thinly
- 1½ pounds Eggplant, cut into 2" pieces, unpeeled
- 1 pound Firm Tofu, drained and cut into 1" cubes
- FOR THE SAUCE
- ½ cup Water
- ¼ cup Low Sodium Soy Sauce
- 3 tablespoons Brown Sugar
- 2 teaspoons Honey
- 1 tablespoon Rice Vinegar
- 2 cloves Garlic cloves, crushed
- 2 teaspoons Sesame Oil
- 2 teaspoons Grated Ginger Or ¼ teaspoon dried ginger
- 1 tablespoon Cornstarch
- 1 tablespoon Water
Instructions
- FOR THE SAUCEIn a medium saucepan, add ½ cup water, soy sauce, brown sugar, honey, rice vinegar, garlic, sesame oil and ginger. Combine the mixture well to remove lumps using a whisk or a fork, then let it simmer on medium heat for 2-3 minutes. Make a slurry with the cornstarch (which will make the sauce thicker) by mixing the cornstarch and water together, then slowly adding it to the saucepan while you continue to whisk (or use a fork). Let this simmer for 1-2 minutes over medium heat, stirring occasionally. The sauce is ready when it's a syrup consistency.
- FOR THE TOFU EGGPLANT In a large non-stick skillet, add a tablespoon of olive oil. Add the sliced peppers and shallots and a pinch of salt, cook on medium-high heat until soft, about 3 minutes. Remove from heat, transfer to a medium bowl or plate and set aside.
- To the same skillet over medium-high heat, add another tablespoon of olive oil and the cubed tofu. Let the tofu get golden brown on all sides by letting it sit undisturbed in the skillet for 1-2 minutes per side. Transfer the tofu to the bowl or plate with the peppers and shallots.
- Add another tablespoon of olive oil to the same skillet, turn the heat to medium-high, then add the eggplant. Cook it in the same manner as the tofu, undisturbed in the skillet for 1-2 minutes per side until golden brown. Add 1-2 tablespoons more olive oil if the eggplant looks too dry (it's like a sponge!)
- Add the peppers, shallots and tofu into the skillet with the eggplant, and half the sauce. Toss the mixture lightly to combine, let it simmer for a minute or two to heat through. Serve with rice if you'd like and the remaining sauce on the side.
Notes
- Japanese eggplant work well in this recipe, but any variety will do.
- Superfirm tofu doesn’t need to be pressed, but if using “firm” or “extra firm” you’ll need to press the moisture out of it for 30 minutes. Do this by “sandwiching” the tofu block in between several layers of paper towels, then place a weight on top, like a can of beans or soup. This will force the moisture out to soak into the paper towels, an essential step as the tofu is pan fried.
- Use Braggs Liquid Amino Acids instead of soy sauce if you’d like.
- If you want to use store bought teriyaki sauce instead of making a homemade sauce, you can. Just start slow..better to use less than more.
Nutrition
Calories: 295kcal | Carbohydrates: 31g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 656mg | Potassium: 744mg | Fiber: 6g | Sugar: 21g | Vitamin A: 1206IU | Vitamin C: 52mg | Calcium: 72mg | Iron: 2mg
Tips for Success with Every Recipe
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
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