Panda Express Eggplant Tofu
Experience the savory delight of homemade Panda Express Eggplant Tofu, a vibrant vegetarian dish brimming with bold Asian flavors and a perfect balance of textures. This recipe features crispy fried firm tofu cubes paired with tender bites of eggplant and crunchy red bell peppers, all coated in a luscious, umami-packed sauce made with soy sauce, hoisin sauce, and oyster sauce. A touch of garlic, ginger, and rice vinegar adds depth, while a quick cornstarch slurry creates that signature glossy finish. Ideal for both weeknight dinners and special occasions, this plant-based takeout-inspired favorite is quick to prepare in just 45 minutes and pairs beautifully with steamed rice. Indulge in the harmony of sweet, savory, and tangy flavors that make this dish an irresistible hit.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 14 oz Firm tofu
- 2 medium Eggplant
- 1 large Red bell pepper
- 1 cup Cornstarch
- 1 cup Vegetable oil
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 2 tbsp Hoisin sauce
- 1 tbsp Rice vinegar
- 1 tbsp Sugar
- 4 cloves Garlic
- 1 tsp Ginger
- 1 cup Water
- 1 tsp Cornstarch (for slurry)
- 1 tbsp Water (for slurry)
Instructions
Press the tofu for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes.
Cut the eggplant into bite-sized pieces and the red bell pepper into strips.
Dredge the tofu cubes in 1 cup of cornstarch, making sure to coat each piece evenly. Shake off excess cornstarch.
Heat 1 cup of vegetable oil in a large skillet or wok over medium-high heat. Fry the tofu cubes until golden and crispy on all sides, about 3–5 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels.
Drain most of the oil from the skillet, leaving about 2 tablespoons for stir-frying.
In the same skillet, add the cut eggplant and stir-fry for 4–5 minutes until they soften and begin to brown slightly.
Add the bell pepper strips and stir-fry for another 2 minutes until they are slightly tender but still crisp.
In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sugar to create the sauce base. Stir in 1 cup of water.
Grate the garlic and ginger, and add them to the skillet. Stir-fry for 1 minute until fragrant.
Pour the sauce mixture into the skillet with the vegetables and bring it to a simmer.
In a separate small bowl, make a cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon water. Stir into the sauce to thicken it, cooking for 1–2 minutes until the sauce becomes glossy.
Gently add the fried tofu back into the skillet and toss to coat with the sauce. Simmer for 2 more minutes to allow the flavors to meld together.
Serve hot with steamed white or brown rice and enjoy!
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 18.8 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 730 mg | 56% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1109 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
