Eggplant Tofu Panda Express Recipe (2024)

This Eggplant Tofu Panda Express Recipe rivals even the real deal. It’s full of delicious tofu, red bell pepper, and eggplant with a deliciously sweet and spicy sauce.

This post may include affiliate links. Please refer to our disclaimer for fulldisclaimer.

Depending on the panda express location, you may have tried their famous entrée – the eggplant tofu dish. If you haven’t found this dish where you’re located, it is based on local demand so your region might not be asking for or ordering it when it’s available.

Don’t worry if your local panda express doesn’t have it, I got you covered with this delicious copycat recipe.

A version of this dish is served at almost any Chinese restaurant, especially the accompanying stir fry sauce. This thick sauce gives the crispy tofu and sautéed veggies the best taste and texture!

I’ll be honest, I don’t usually reach for eggplant when I’m grocery shopping. It’s a little nuanced and confusing at times.

Eggplant is delicious as long as it’s cooked right and has really good seasoning or sauce. Luckily, this eggplant tofu dish helps the eggplant’s taste and texture really shine.

This panda express eggplant tofu recipe will quite literally knock your socks off. It’s just that good! Go ahead and give it a try. Be sure to comment below how it goes!

What You’ll Need To Make This Recipe

Kitchen Tools

• Large skillet

• Metal rack and baking sheet (optional to let tofu rest)

Ingredients

Extra firm tofu – You can use firm tofu, but I do not recommend soft tofu as you won’t get the desired from it crispiness once cooked.

Corn starch – You can use arrowroot powder as well. We’re using this to coat the tofu, allowing the tofu to crisp up more when cooked. We’ll also use some in the sauce to thicken it.

Large eggplant – I used an American eggplant, but you can use an Asian eggplant or Japanese eggplant. If the eggplant is particularly small, I would recommend using two. American eggplants are quite large, therefore I only used one.

Large red bell pepper – Technically you can use orange or yellow bell peppers if you’d like, but a red bell pepper will stay more true to the original panda express recipe.

Garlic – Obviously you need garlic. You can mince your own or buy pre-minced garlic in those jars at the grocery store.

Ginger – I used a squeeze ginger because it’s so handy. You can either mince your ginger or use a squeeze bottled ginger as well.

Green onions – Otherwise known as shallots.

Soy sauce – Use tamari if you are gluten-free or liquid aminos.

Vegetable broth or water – To thin the sauce a bit.

Brown sugar – You can use any kind of sugar. Some suggest monk fruit if you’re watching your processed sugar intake.

Sesame oil – Optional but definitely levels the recipe up a bit.

Chili paste – Otherwise known as sambal oelek, this is a must for the authentic panda express sweet and spicy sauce taste.

Rice vinegar – You can use any kind of vinegar or lemon juice in its place but rice wine vinegar is your best bet.

How To Make This Eggplant Tofu Panda Express Recipe

Using a paper towel, press the tofu until all the excess moisture has drained. This is a must if you want crispy tofu.

The prep is probably the hardest part. You need to cut the tofu, red peppers, and eggplant into small chunks as pictured.

Heat a large skillet with neutral oil over medium-high heat.

Toss tofu in a small bowl with cornstarch until coated.

No need to deep fry the tofu. We’re just going to use a little oil to pan fry them until golden brown. This brings a lightly crispy outer texture with a chewy, delicious inside.

Add the tofu to the skillet (don’t toss it for up to 10 minutes so it crisps up). You can do all sides or just two sides – depends on how much time you have.

While the tofu cooks, whisk together all the ingredients for the sauce until smooth. It’s ok if there are some cornstarch bits not fully mixed.

Once the tofu is golden brown, set the tofu aside (best practice is on a wire metal rack on a baking sheet so it stays crispy).

In the same skillet, add the eggplant, red bell peppers, garlic, ginger, and green parts of your green onions. Cook until crisp tender then add the tofu back in.

Pour the sauce over the top and it should start to thicken. Reduce heat to medium-low and continue to let simmer for about 5 minutes. Remove this from the heat now.

Serve with the white parts of your green onions and salt/pepper to taste. Enjoy!

What To Serve With This Eggplant Tofu Dish

I like to top this eggplant tofu dish with lots of green onion, sesame seeds, a little red pepper flakes, and salt/pepper. I usually serve it on its own because it really leaves me satiated after the meal but if you’re curious what to pair it with or need an extra side dish, here are some suggestions:

• Steamed Broccoli
• White Rice or Brown Rice
• Brown Rice Noodles or Chow Mein
• Miso Soup
• Noodle Soup

How To Store This Dish

To store your leftovers, place them in an airtight container kept in the fridge for up to 5 days.

To reheat, I recommend warming the dish on a large skillet over medium to low heat until warm. Using the stovetop rather than the microwave allows it to crisp up a bit again.

I don’t recommend freezing this dish, as it does not freeze well. The taste and texture are lost once frozen and thawed.

Other Recipes You Might Like