Panda Express Eggplant Tofu Recipe

Name: Panda Express Eggplant Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Japanese eggplant, peeled and sliced into strips 2-inches long, 1-inch wide, and 1/4 inch thick; 1 (16 ounce) package firm tofu; 2 tablespoons vegetable oil; 1/4 cup red bell pepper, diced; 1 teaspoon garlic, crushed; 1 teaspoon ginger, grated; 1 tablespoon green onion, chopped (optional); 1 tablespoon chili paste; 2 tablespoons rice wine or 2 tablespoons dry sherry; 2 tablespoons soy sauce; 1/2 cup vegetable broth; 1 tablespoon sugar; 1 tablespoon vinegar; 1 tablespoon cornstarch, mixed with; 2 tablespoons water

Servings: persons

1 lb Japanese eggplant, peeled and sliced into strips 2-inches long, 1-inch wide, and 1/4 inch thick
1 (16 ounce) package firm tofu
2 tablespoons vegetable oil
1/4 cup red bell pepper, diced
1 teaspoon garlic, crushed
1 teaspoon ginger, grated
1 tablespoon green onion, chopped (optional)
1 tablespoon chili paste
2 tablespoons rice wine or 2 tablespoons dry sherry
2 tablespoons soy sauce
1/2 cup vegetable broth
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon cornstarch, mixed with
2 tablespoons water

1
Drain and cut firm tofu into cubes or triangle. Press tofu pieces between cloth kitchen towel and press out any water. Add tofu to wok or seasoned cast iron skillet and cook over medium-low heat. Press the tofu with a spatula to help remove the water. When the tofu is firm and golden flip over and cook on the other side, pressing the liquid out, until golden.
2
In a medium bowl mix together the chili paste, wine, soy sauce, broth, sugar and vinegar.
3
Add the dry cooked tofu to the marinade in bowl. Let sit 20-30 minutes.
4
Slice eggplant diagonally, keeping at 1-inch thickness. Set aside.
5
Heat oil in wok until hot. Add eggplant and deep fry until brown. Add peppers and stir fry until cooked. Add garlic and ginger, saute approximately 1 minute, be careful not o brown the garlic. Remove all vegetables from wok, drain and set aside.
6
Drain marinade off tofu into the wok. Bring to a boil. Slowly stir in cornstarch to thicken. Add tofu, eggplant, peppers and green onions. Mix gently to coat with thickened sauce.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb Japanese eggplant, peeled and sliced into strips 2-inches long, 1-inch wide, and 1/4 inch thick, 1 (16 ounce) package firm tofu, 2 tablespoons vegetable oil, 1/4 cup red bell pepper, diced, and more.

Yes, Panda Express Eggplant Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panda Express Eggplant Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions