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 eggplant, diced
- 1 block firm tofu, cubed
- 2 tablespoons cornstarch
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/2 cup bell peppers, sliced
Instructions
- 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.
- In a medium bowl, toss the cubed tofu with the cornstarch until evenly coated. This will help create a crispy texture once cooked.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Enjoy your homemade Panda Express-inspired Eggplant Tofu with steamed rice or noodles for a complete meal!
Tips
- Press your tofu before cooking to remove excess moisture, which helps achieve that perfect crispy texture.
- Use a non-stick skillet or well-seasoned wok to prevent sticking and ensure even browning.
- Cut vegetables into uniform sizes to ensure even cooking.
- Don't overcrowd the pan when frying tofu—cook in batches if necessary to get that golden crispiness.
- For extra flavor, consider adding a touch of garlic or ginger to the stir-fry.
- Let the tofu sit undisturbed for a minute or two when frying to develop a crisp exterior.
- 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