Eggplant Tofu (Copycat Panda Express)
If you’re anything like me, there’s a special place in your heart for the delightful dishes served at Panda Express. One of my personal favorites is the Eggplant Tofu, a dish that perfectly balances flavors and textures while delivering a satisfying meal. Today, I’m excited to share my take on this beloved dish, ensuring that you can recreate that same magic in your own kitchen with a homemade version of Eggplant Tofu (Copycat Panda Express). Let’s dive into the vibrant flavors and textures that make this dish a standout!
Why It’s My Go-To
Eggplant Tofu has quickly become one of my go-to dishes for a weeknight dinner or an impressive meal to serve guests. The combination of crispy tofu, tender eggplant, and colorful bell peppers, all enveloped in a savory sauce, makes it both visually appealing and incredibly delicious. Plus, it’s a great way to incorporate more veggies into your diet without sacrificing flavor. It’s versatile enough to pair with rice, noodles, or simply enjoyed on its own. Every bite is a delightful experience that keeps you coming back for more.
What Goes In
To make this Eggplant Tofu (Copycat Panda Express) dish, you’ll need the following ingredients:
- 10 oz Eggplant (medium-sized, cut into bite-sized pieces)
- 10 oz Firm tofu (pressed and cubed)
- 1 Bell pepper (any color, sliced)
- 1 Tbsp Ginger (freshly grated)
- 1 Tbsp Garlic (minced)
- 3 Tbsp Vegetable oil (for frying)
- 1 tsp Salt
- 1 tsp Black pepper
- 1 Tbsp Sriracha (or any 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
- ½ cup Veggie broth
- 1 Tbsp Corn starch (for thickening)
Appliances & Accessories
To whip up this delicious dish, you’ll need a few essential tools:
- Chef’s knife – for chopping vegetables and tofu.
- Cutting board – to keep your workspace clean.
- Large frying pan or wok – for frying and sautéing.
- Measuring spoons – to ensure you add the right amounts of each ingredient.
- Spatula – for stirring and flipping ingredients as they cook.
Eggplant Tofu (Copycat Panda Express) Made Stepwise
Now, let’s get cooking! Follow these simple steps to create your very own Eggplant Tofu (Copycat Panda Express):
Step 1: Prepare the Tofu
Start by pressing the firm tofu. Wrap it in a clean kitchen towel and place a heavy object on top to drain excess moisture for about 15-20 minutes. Once done, cut the tofu into bite-sized cubes.
Step 2: Sauté the Tofu
In a large frying pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the cubed tofu and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
Step 3: Cook the Vegetables
In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Then, add the eggplant and bell pepper. Stir-fry for about 5-7 minutes until the vegetables are tender.
Step 4: Combine Ingredients
Return the crispy tofu to the pan with the sautéed vegetables. In a small bowl, whisk together the salt, black pepper, sriracha, sesame oil, rice vinegar, soy sauce, sweet chili sauce, hoisin sauce, and veggie broth. Pour this sauce over the tofu and vegetables, stirring to combine.
Step 5: Thicken the Sauce
In a separate small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Slowly pour the slurry into the pan while stirring continuously. Cook for another 2-3 minutes until the sauce thickens and coats the tofu and vegetables nicely.
Step 6: Serve and Enjoy
Remove the pan from heat and your Eggplant Tofu (Copycat Panda Express) is ready to serve! Enjoy it over a bed of rice or noodles for a complete meal.
Better Choices & Swaps
If you’re looking to customize your Eggplant Tofu (Copycat Panda Express), here are some great alternatives and swaps:
- Use tempeh instead of tofu for a firmer texture and nuttier flavor.
- Add more vegetables like broccoli, zucchini, or snap peas for extra nutrition.
- Swap out soy sauce with coconut aminos for a gluten-free option.
- Use maple syrup instead of sweet chili sauce for a healthier sweetness.
Flavor Logic
Eggplant Tofu (Copycat Panda Express) is all about balancing flavors and textures. The crispy tofu provides a wonderful contrast to the tender eggplant, while the bell peppers add a pop of color and crunch. The sauce combines sweet, salty, and spicy elements, making it irresistible. The use of ginger and garlic adds depth, while the sesame oil gives a lovely nuttiness that ties everything together. This dish is not just about one flavor, but a symphony of tastes that makes every bite exciting.
Storing, Freezing & Reheating
To keep your Eggplant Tofu (Copycat Panda Express) fresh:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a frying pan over low heat, adding a splash of water or broth to prevent it from drying out. If you wish to freeze it, consider freezing the sauce separately from the tofu and vegetables. Thaw and reheat both when you’re ready to enjoy it again. Note that the texture of eggplant may change slightly after freezing, but the flavor remains delicious!
Frequently Asked Questions
Can I use other vegetables in this recipe?
Absolutely! Feel free to add or substitute with your favorite vegetables such as zucchini, carrots, or snow peas. Just adjust the cooking times accordingly to ensure everything is cooked to perfection.
Is there a vegan option for this recipe?
Yes! This Eggplant Tofu (Copycat Panda Express) recipe is already vegan, as it contains no animal products. Enjoy it guilt-free!
How do I make it less spicy?
If you prefer a milder dish, simply reduce the amount of sriracha or omit it entirely. You can also add a bit more sweet chili sauce to balance the flavors without the heat.
Can I make this ahead of time?
Yes! You can prepare the tofu and chop the vegetables in advance. Just store them separately in the refrigerator and cook them together when you’re ready to eat. The dish is best enjoyed fresh, but it will keep well for a couple of days in the fridge.
One Pan, More Ideas
If you love the ease of one-pan meals, consider trying these delicious recipes:
Before You Go
I hope you enjoy making and savoring this Eggplant Tofu (Copycat Panda Express) as much as I do! It’s a fantastic way to bring the flavors of your favorite restaurant right into your home. Whether you’re cooking for yourself, family, or friends, this dish is bound to impress. Don’t forget to share your creations and tag me on social media—I love seeing your delicious results! Happy cooking!
Eggplant Tofu (Copycat Panda Express)
Ingredients
Equipment
Method
- Start by pressing the firm tofu. Wrap it in a clean kitchen towel and place a heavy object on top to drain excess moisture for about 15-20 minutes. Once done, cut the tofu into bite-sized cubes.
- In a large frying pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the cubed tofu and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
- In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Then, add the eggplant and bell pepper. Stir-fry for about 5-7 minutes until the vegetables are tender.
- Return the crispy tofu to the pan with the sautéed vegetables. In a small bowl, whisk together the salt, black pepper, sriracha, sesame oil, rice vinegar, soy sauce, sweet chili sauce, hoisin sauce, and veggie broth. Pour this sauce over the tofu and vegetables, stirring to combine.
- In a separate small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Slowly pour the slurry into the pan while stirring continuously. Cook for another 2-3 minutes until the sauce thickens and coats the tofu and vegetables nicely.
- Remove the pan from heat and your Eggplant Tofu (Copycat Panda Express) is ready to serve! Enjoy it over a bed of rice or noodles for a complete meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a frying pan over low heat with a splash of water or broth to prevent drying out.
- Freeze the sauce separately from the tofu and vegetables for longer storage.
