Home » Vegan » Eggplant Tofu Panda Express Copycat

Eggplant Tofu Panda Express Copycat

No comments
Eggplant Tofu Panda Express Copycat

Craving that irresistible Panda Express flavor but want to save money and impress your friends? Look no further! This homemade Eggplant Tofu recipe is about to transform your kitchen into a gourmet Chinese restaurant. With crispy tofu, tender eggplant, and a mouthwatering sauce that'll make your taste buds dance, this dish is not just a meal—it's a culinary adventure that proves you don't need takeout to enjoy restaurant-quality Chinese cuisine.

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Chinese
Serves: 3 servings

Ingredients

  1. 1 eggplant, diced
  2. 1 block firm tofu, cubed
  3. 2 tablespoons cornstarch
  4. 1/4 cup soy sauce
  5. 1 tablespoon sesame oil
  6. 1/2 cup bell peppers, sliced

Instructions

  1. Begin by preparing your ingredients. Dice the eggplant into bite-sized pieces and cube the firm tofu. Slice the bell peppers into thin strips. Set all the vegetables and tofu aside.
  2. In a medium bowl, toss the cubed tofu with the cornstarch until evenly coated. This will help create a crispy texture once cooked.
  3. Heat a large non-stick skillet or wok over medium-high heat. Once hot, add a tablespoon of sesame oil and swirl to coat the pan.
  4. Add the coated tofu to the skillet in a single layer. Allow it to cook for about 5-7 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides. Remove the tofu from the skillet and set it aside on a plate.
  5. In the same skillet, add another tablespoon of sesame oil if needed. Add the diced eggplant and stir-fry for about 5 minutes, until it starts to soften.
  6. Add the sliced bell peppers to the skillet with the eggplant. Continue to stir-fry for an additional 3-4 minutes, until the bell peppers are tender but still crisp.
  7. Return the crispy tofu to the skillet with the vegetables. Pour the soy sauce over the mixture and gently toss everything together to combine and heat through.
  8. Cook for an additional 2-3 minutes, allowing the flavors to meld. Ensure that the tofu and vegetables are well-coated with the soy sauce.
  9. Once everything is heated through and well combined, remove the skillet from the heat. Serve your Eggplant Tofu hot, garnished with sesame seeds or chopped green onions if desired.
  10. Enjoy your homemade Panda Express-inspired Eggplant Tofu with steamed rice or noodles for a complete meal!

Tips

  1. Press your tofu before cooking to remove excess moisture, which helps achieve that perfect crispy texture.
  2. Use a non-stick skillet or well-seasoned wok to prevent sticking and ensure even browning.
  3. Cut vegetables into uniform sizes to ensure even cooking.
  4. Don't overcrowd the pan when frying tofu—cook in batches if necessary to get that golden crispiness.
  5. For extra flavor, consider adding a touch of garlic or ginger to the stir-fry.
  6. Let the tofu sit undisturbed for a minute or two when frying to develop a crisp exterior.
  7. Serve immediately for the best taste and texture, as the tofu can become soggy if left sitting too long.

Nutrition Facts

Calories: 180kcal

Carbohydrates: 15g

Protein: 12g

Fat: 10g

Saturated Fat: 2g

Cholesterol: 0mg

Pin Recipe Share Email

Share this:

Leave a Comment