Panda Express Eggplant Tofu Recipe
Panda Express’s Eggplant Tofu is a bold, savory stir-fry where crispy tofu, tender eggplant and bell peppers are tossed in a sweet and spicy garlic sauce that’s as addictive as it is satisfying. Make our Panda Express Eggplant Tofu Recipe at home. With our Secret Restaurant Recipe your Eggplant Tofu will taste just like Panda Express.
Yield: 4 Servings
Ingredients
Tofu and Vegetables
- 1 block Extra-Firm Tofu pressed and cut into 1-inch cubes
- 1 medium Japanese Eggplant sliced into half-moons
- 1 small Red Bell Pepper sliced into thin strips
- 1 small Green Bell Pepper sliced into thin strips
- 2 tablespoons Cornstarch
- Vegetable Oil for frying
Sauce
- 3 tablespoons Low-Sodium Soy Sauce
- 1 tablespoon Hoisin Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Brown Sugar
- 1 tablespoon Water
- 1 teaspoon Sesame Oil
- 1 teaspoon Fresh Garlic minced
- 1 teaspoon Fresh Ginger minced
- 1/2 teaspoon Crushed Red Pepper Flakes
Instructions
- Lightly coat tofu cubes in cornstarch and set aside on a plate.
- Heat a generous amount of vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and fry until golden and crisp on all sides, about 6 - 8 minutes. Transfer to a paper towel-lined plate to drain.
- In the same skillet, add sliced eggplant. Sauté until tender and lightly browned, about 5 minutes.
- Add bell peppers. Cook another 2 - 3 minutes until just softened.
- Whisk together all sauce ingredients in a small bowl until smooth.
- Return tofu to the skillet with the vegetables. Pour in prepared sauce and toss everything to coat. Cook for another 2 - 3 minutes, letting sauce thicken and cling to each piece.
- Serve hot over steamed jasmine rice or noodles, garnished with green onions or sesame seeds if desired.