Eggplant Tofu (Copycat Panda Express)

What to expect from this recipe?

If you ever wanted to go to Panda Express, you may already know what they publicly confirmed in a 2019 article in VegNews while some dishes don’t have animal products, “all items are cooked and prepped in the same shared facilities”.

In 2022 vegan menu items in Panda Express are super greens mixed veggies, eggplant tofu, chow mein, vegetable spring roll, steamed white and brown rice as well as 7 types of sauces. However, eggplant tofu is a regional dish and it is only available in 8% of US restaurants. So you’re best chance to eat it is to make it at home.

In this recipe, we tried to mimic the taste and texture as best as we could but we also tried to make it healthier. What Panda Express says about this dish is that “it boasts of the delicate flavors of the lightly browned tofu, eggplant, and red bell peppers tossed in a sweet and spicy sauce”. However, what Mashed says about it is that “it is too fatty and sugary“.

We took these two things and came up with a version that tastes amazing without having any of the above flaws. According to their nutritional calculator 1 serving size of 6.10 oz is 340 calories and has 24g of total fat. Compared to our recipe, where an approximately same serving size is only 168 calories and has 7g of fat.

Ingredients

So what do you need to make Panda Express eggplant tofu recipe at home? Apart from the obvious vegetables you see in this dish, the heart of this recipe is in the sauce.

• Eggplant → What you see in the photo is a globe eggplant. But if you can, try using Japanese eggplant since they have a thinner skin, making for a tastier eggplant stir-fry.
• Tofu → We recommend using a firm or extra-firm tofu since they are easier to turn crispy.
• Red peppers → Any color really, but Panda Express uses the red one since it makes the dish bright and colorful.
• Ginger → Use fresh if you can.
• Garlic → Use fresh if you can.
• Optional toppings: sesame seeds, chopped green onion, red pepper flakes

Sweet & spicy sauce

• Spicy chili paste → We used sriracha in this recipe, but you can use any of your favorites from around the world may it be sambal oelek, peri peri, gochujang, or harissa.
• Sesame oil → All Asian-inspired recipes are better with sesame oil than with regular sunflower oil.
• Rice vinegar
• Soy sauce → or tamari for gluten-free.
• Sweet chili sauce → We recommend using this brand since it is vegan and gluten-free.
• Hoisin sauce → We recommend this brand since it is certified gluten-free.
• Vegetable broth
• Cornstarch → Alternatively, you can use any other thickener like tapioca or arrowroot.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

Instructions

Pressing tofu

Use firm tofu and press it. I used my trusted TofuBud*, but you can choose any DIY method or tofu press. For more information, tips, and steps, read my complete guide on how to press tofu and my honest review of TofuBud.

Preparing the ingredients

• While we love a variety of shapes and sizes, if you want to mimic the original Panda Express eggplant tofu dish, you need to cut them into small thick triangles.
• Once again, if you want the Panda Express experience wash and cut the eggplant into larger chunks leaving the peel on.
• Wash and cut bell peppers into larger chunks as well.
• Peel and mince garlic and ginger.
• Take a small bowl and whisk together all ingredients for the sweet & spicy sauce.

Stir-frying

1. Take a large skillet, wok, or non-stick frying pan and preheat it to medium-high heat.
2. Add vegetable oil and cubed tofu.
3. Fry them for 6-8 minutes until all sides are golden brown and the texture is puffy and crispy (see the below photo as reference). When they are ready, set them aside. We usually place them on a plate with a paper towel to drain any excess oil.

4. Take the same skillet and sauté minced garlic and ginger in the leftover oil for one minute over medium heat.
5. Turn it to high heat and stir-fry eggplant and bell pepper chunks for 6-8 minutes. If eggplant absorbs the oil, and it starts to dry out, add extra tablespoons of oil.

6. Add the sweet and spicy sauce and fry them for 2-3 minutes until the cornstarch activates and the sauce thickens and glazes the vegetables.

7. Finally, add the pre-fried crispy tofu and stir them well. Serve and enjoy!

Cooking tips

• Cut them evenly – You have a better chance of making it quickly if you cut all ingredients the same size. This means all tofu cubes should be even. Bell pepper chunks are cut the same. As well as eggplant chunks should be as even as possible.
• Frying is about high heat – It is not a sauteed eggplant recipe, where it gets soggy after absorbing oil or other liquids. It is frying on high heat. This means that the vegetables will stay crunchy at the end rather than soft.
• Japanese eggplant compared it Globe eggplants – If you don’t like crunchy eggplant, we recommend using the Japanese type. It is softer, and smaller with a thinner peel. That is why it is also quicker to make tender.
• How to cut tofu? You can use a variety of shapes and sizes. Cubes (like our buffalo tofu), triangles (like our harissa tofu), thin slices (like our teriyaki tofu), or torn into bites (like our chili miso tofu). However, we wanted to share the best copycat recipe, hence we cut them into larger triangles like Panda Express does.

Serving ideas

So what to serve with this sweet & spicy eggplant tofu recipe? It is an entree at Panda Express, which means they usually serve it with steamed rice, mixed veggies, or chow mein noodles. You can sprinkle it with some sesame seeds and chopped green onion which suits most Asian dishes.

We also have even more garnish ideas if you are interested:

• Other grains like quinoa, millet, or buckwheat
• Fried rice
• Riced sweet potato or cauliflower rice
• Noodles
• Any green salad or side salad

Storing tips

You can store it in an airtight container in the fridge for 3-4 days at most. We don’t recommend freezing it since that will change the texture significantly. The eggplant will be soggy, and the tofu will be gummy.

FAQs

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