Go Back
–+ servings
up close image of eggplant tofu on a grey ceramic plate
Print Recipe
4.50 from 16 votes

Eggplant Tofu (Panda Express Copycat)

This sweet and tangy copycat is going to be one of your favorites to make at home without having to find out which Panda Express actually carries it!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 2
Author: Julie Chiou

Ingredients 

  • 14 ounces (397 g) extra firm tofu cut into 1" cubes
  • ¼ cup (32 g) cornstarch
  • 150 grams sliced Chinese eggplant cut into 2" pieces
  • 1 red bell pepper diced into 1" pieces
  • 3 stalks of scallions cut into 1" pieces

For the sauce:

  • ¼ cup (59 ml) soy sauce
  • 1 tablespoon rice vinegar
  • ¼ cup (59 ml) water
  • 2 tablespoons dark brown sugar
  • 1 teaspoon grated ginger
  • 2 cloves garlic minced
  • 2 teaspoons cornstarch

Instructions

  • In a small bowl, whisk together all ingredients for the sauce.
    ¼ cup soy sauce, 1 tablespoon rice vinegar, ¼ cup water, 2 tablespoons dark brown sugar, 1 teaspoon grated ginger, 2 cloves garlic, 2 teaspoons cornstarch
    sauce mixed in a white bowl with a metal whisk
  • Heat a large skillet over medium high heat and add 2 tablespoons of neutral-flavored oil to the skillet.
  • Toss tofu in cornstarch in a large bowl.
    14 ounces extra firm tofu, ¼ cup cornstarch
    cubed tofu in a large clear bowl with cornstarch sprinkled on top
  • When the skillet is hot, add the tofu and don't move it until you need to flip it to ensure a crispy crust. You can do all sides or just two sides - depends on how much time you have.Once the tofu is crisped to your desired crispiness, put tofu on a wire metal rack on a baking sheet (so it stays crisp).
    cubed tofu in a grey skillet being cooked and exterior is crispy
  • In the same skillet, add the eggplant, red bell peppers, and scallions. Cook until crisp tender then add the tofu back in.
    150 grams sliced Chinese eggplant, 1 red bell pepper, 3 stalks of scallions
    crisped tofu added to the skillet with the eggplant, red bell pepper, and scallions
  • Pour the sauce all over the top and it should start to thicken immediately. Reduce heat to medium low and continue to let simmer for about 5 minutes then remove from heat and serve!
    sauce added into the tofu and eggplant mixture in the skillet

Nutrition

Serving: 1 serving | Calories: 287 kcal | Carbohydrates: 44 g | Protein: 20 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Sodium: 1759 mg | Potassium: 747 mg | Fiber: 5 g | Sugar: 20 g

Return to Website

Scan this QR code with your phone's camera to get back to the recipe on the website.

QR Code