Panda Express Tofu Eggplant Recipe

a square photo of eggplant tofu on a white plate and blue table.

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5 from 2 votes

Panda Express Tofu Eggplant Recipe

Crispy tofu, red bell pepper and creamy pan roasted eggplant in a light sauce makes a wonderful meatless dish!

Prep Time30

Cook Time15

Total Time45

Course: Main Course, Side Dish

Cuisine: Asian

Servings:

Calories: 295kcal

Author: Paige

Cost: $10-$15.00

Equipment

1 large, non-stick skillet
measuring cups and spoons
chef's knife
whisk

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 SAUCE
In 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