Eggplant And Tofu Recipe (Panda Express Copycat)

Are you tired of the same old takeout meals from Panda Express? Check out this eggplant and tofu recipe inspired by the popular Panda Express dish. This delicious recipe combines a flavorful mix of tender eggplant and crispy tofu. Since not all Panda Express locations serve this eggplant tofu dish, in this post, I will introduce you to the secrets of creating a perfect eggplant tofu recipe that tastes just like the one from Panda Express. Keep reading, and let's get cooking!

Main ingredients

Fresh eggplant: You can slice it into rounds first, then slice it. Choose firm, shiny eggplants. Asian varieties like Japanese eggplant or Chinese eggplant are ideal, as they have fewer seeds and a sweeter taste. I ended up using the American eggplant from my local grocery store instead since the Asian markets are quite a drive from where I live. 

Tofu: Cut it into cubes. Firm or extra firm tofu is the best; do not use soft tofu, which breaks easily. For the best texture, press the tofu to remove excess water before cooking.

Cooking oil: You can use peanut oil or olive oil.

Garlic cloves: minced.

Fresh ginger: sliced.

Green onions: for garnish.

Red bell pepper: diced.

Salt and black pepper: to taste

Sauce ingredients

Light soy sauce

Vegetable broth: You can also use water instead.

Coconut sugar

Dou Bang Jiang 豆瓣酱 (adjust to taste): Dou ban jiang is a Chinese fermented broad bean and chili paste. Doubanjiang is popular for its complex, umami-rich taste. It adds a savory, slightly spicy, and earthy flavor to this dish.

Zhejiang black vinegar: Feel free to use white vinegar if you don't have it. 

Corn starch: I coat the eggplant before stir-frying it so it stays crispy. The cornstarch coating also helps the sauce adhere better to the eggplant pieces.

Step-by-step cooking instructions

Prepare and fry the tofu: Press the tofu with a heavy object to remove excess moisture, drain the tofu, and cut the pressed tofu into bite-sized pieces or cubes. Heat cooking oil in a large skillet or non-stick pan over medium-high heat. Fry the tofu cubes in a single layer until golden and crispy on all sides. Remove the tofu from the pan and set aside.

Prepare the eggplant: Sprinkle salt over the eggplant pieces to remove bitterness, and drain the liquid out after 10 minutes. Rinse and pat dry. Coat the drained eggplant pieces with cornstarch and set aside. Do not forget to dice the red bell pepper, too.

Prepare the sauce: In a large bowl, whisk together soy sauce, coconut sugar, Dou ban jiang vegetable broth, and Zhejiang black vinegar.

Cook the eggplant: Use the remaining oil in the same skillet, add minced garlic and ginger, and stir-fry until fragrant. Add the coated eggplant pieces and cook until golden brown and tender.

Combine and add sauce: Return the diced tofu and red bell pepper to the pan with the eggplants, continuing to stir fry for 20 seconds. Pour the premade sauce over the mixture and toss to coat evenly. Let it simmer for a few minutes until the sauce thickens slightly.

Serve: Serve the eggplant and tofu stir-fry hot cooked white rice. Garnish with sliced green onion curls and sesame seeds for extra flavor and texture.

Pro tips for the best results and variations

Here are some pro tips to help you achieve a delicious and balanced Panda Express eggplant tofu dish:

Salt the eggplant: Salt the eggplant pieces and let them sit for 10-15 minutes. It is optional, but I strongly recommend it because it will draw out excess moisture and reduce the bitterness of the eggplant.  

Fry in batches: If you are doing meal prep, fry tofu and eggplant in small batches to avoid overcrowding the pan. Overcrowding can lead to soggy pieces instead of crispy ones.

Combine at the right time: Add the fried tofu back into the pan after the eggplant is nearly cooked. This prevents the tofu from becoming too soft.

Spice level: If you want your eggplant tofu dish to be more spicy, add red pepper flakes or any spicy sauce.

Storing and reheating

Storing:  Transfer the cooled eggplant tofu leftovers into an airtight container. Store in the refrigerator if you plan to consume it within 3-4 days. For longer storage, you can freeze the leftovers using freezer-safe containers. You can freeze the leftovers for up to 2-3 months.

Reheating: Reheating the leftovers on the stovetop is the best way to maintain the texture. To do so,  add a small amount of oil to a non-stick skillet or wok. Heat over medium heat and add the stir fry. Stir occasionally until heated through, about 5-7 minutes. If the dish appears dry, add a splash of water or broth to help rehydrate it. If you are in a hurry, try the microwave method to reheat the leftovers: Cover with a microwave-safe lid or a damp paper towel. Heat on high for 1-2 minutes, stirring halfway through, until thoroughly heated.

Final thoughts

I hope you enjoyed this post. Eggplant and tofu may seem like an unlikely combination, but when prepared with the proper techniques and tips outlined in this post, it can be a delicious and nutritious meal! Give it a try next time in your own kitchen, and let me know how it turned out! Happy cooking!

Eggplant And Tofu Recipe (Panda Express Copycat)

This delicious eggplant and tofu recipe is inspired by Panda Express. It combines the flavor of tender eggplant and crispy tofu.

5 from 10 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 2

Calories: 331kcal

Ingredients

• 1 eggplant
• 1 block firm tofu
• 4 tablespoons cooking oil
• 4 cloves garlic minced
• 2 slices fresh ginger
• 1 green onion
• half red bell pepper
• salt and black pepper to taste remember you will need extra salt to salt the eggplant
• 1 teaspoon chopped green onions (for garnish)

Sauce:

• 2 tablespoons light soy sauce
• 4 tablespoons vegetable broth or water
• 2 tablespoons coconut sugar
• 1 tablespoon Dou Bang Jiang
• 1 tablespoon Zhejiang black vinegar
• 4 tablespoons cornstarch

Instructions

• Prepare and fry the tofu: Press the tofu with a heavy object to remove excess moisture, drain the tofu, and cut the pressed tofu into bite-sized pieces or cubes. Heat cooking oil in a large skillet or non-stick pan over medium-high heat. Fry the tofu cubes in a single layer until golden and crispy on all sides. Remove the tofu from the pan and set aside.
• Prepare the eggplant: Sprinkle salt over the eggplant pieces to remove bitterness, and drain the liquid out after 10 minutes. Rinse and pat dry. Coat the drained eggplant pieces with cornstarch and set aside. Do not forget to dice the red bell pepper, too.
• Prepare the sauce: In a large bowl, whisk together soy sauce, coconut sugar, Dou ban jiang vegetable broth, and Zhejiang black vinegar.
• Cook the eggplant: Use the remaining oil in the same skillet, add minced garlic and ginger, and stir-fry until fragrant. Add the coated eggplant pieces and cook until golden brown and tender.
• Combine and add sauce: Return the diced tofu and red bell pepper to the pan with the eggplants, continuing to stir fry for 20 seconds. Pour the premade sauce over the mixture and toss to coat evenly. Let it simmer for a few minutes until the sauce thickens slightly.
• Serve: Serve the eggplant and tofu stir-fry hot cooked white rice. Garnish with sliced green onion curls and sesame seeds for extra flavor and texture.

Nutrition

Calories: 331kcal | Carbohydrates: 28g | Protein: 7.4g | Fat: 29g | Saturated Fat: 3.9g | Sodium: 4708mg | Potassium: 204mg | Fiber: 2.3g | Sugar: 14.9g | Calcium: 97mg | Iron: 1mg

Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!

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