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.
