Panda Express Tofu and Eggplant Recipe

I’ve always loved cooking copycat restaurant recipes at home, and one of my forever favorites is the Panda Express Tofu and Eggplant Recipe. Hearty, flavorful, and packed with healthy veggies, it’s a perfect option whenever I am craving a food delivery yet still want something freshly home-cooked.

An ideal pairing of tender tofu and juicy soft eggplant and a rich garlicky sauce, this one’s a winner. There’s a blend of umami soy and a hint of sweet brown sugar and a kick of rice vinegar and a wonderful harmony of all the ingredients. When it all comes together, you get a dish that feels substantial and satisfying and as good as you’d get at the Panda Express restaurant.

If you enjoy making copycat recipes at home, you will also enjoy giving my versions of the panda express chicken and string beans recipe and the panda express green bean chicken recipe a try as well for a few more tasty ideas.

What Does Panda Express Tofu and Eggplant Taste Like?

The flavor of this tofu and eggplant dish is assertive yet balanced. If cooked just until done, the tofu develops a crispy and golden exterior and still has a smooth and tender interior and absorbs the sauce beautifully.

Delicately tender and subtly smoked eggplant and vibrant red bell peppers for a sweet flavor that awakens the entire dish. Every bite is textured and flavorful.

The sauce steals the show – it’s garlicky, mildly sweet, tart from the vinegar, and flavorful with dark soy sauce. Put all together and you get a dish that’s flavorful, filling, and good with a hot bowl of steamed rice.

Ingredients Required for Panda Express Tofu and Eggplant Recipe

Here’s the list of Ingredients you’ll need to make this Panda Express Tofu and Eggplant

• 1 block firm tofu (cut into bite-sized cubes)
• 1 medium eggplant (sliced)
• 1 red bell pepper (sliced)
• 3 spring onions (white and green parts separated)
• 2 tbsp minced garlic
• 1 tbsp minced ginger
• 2 tbsp dark soy sauce
• 1 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tsp corn starch (mixed with 2 tbsp water to make slurry)
• 2 tbsp oil (for frying tofu)
• 2 tbsp oil (for stir-frying vegetables)
• Salt to taste

Kitchen Utensil You’ll Need

1. Cutting board and sharp knife
2. Non-stick skillet or wok
3. Mixing bowls
4. Tongs or spatula
5. Paper towels for draining tofu

Prep Time: 15 minutes
Cook Time: 20 minutes

How to Make Panda Express Tofu and Eggplant

Simply follow the steps given below to make your Panda Express Tofu and Eggplant at home

1. Prepare the Sauce
In a small bowl, mix dark soy sauce, rice vinegar, brown sugar, cornstarch slurry, garlic mince, and ginger mince. Keep aside.

2. Fry the Tofu
Cut the firm tofu into bite-sized cubes. Pan-fry with oil and sauté until golden brown. Drain off excess oil on a plate covered with a paper towel.

3. Vegetables Cutting
Slice the eggplant and red pepper. Slice the spring onions and divide them into their white and green parts.

4. Cook the Vegetables
Heat oil in a wok or a large pan. Add the eggplant, red bell pepper, and the white segment of the spring onion. Stir-fry until crisp tender.

5. Combine Tofu and Vegetables
Return the pan with the tofu back into the pan with the vegetables. Toss everything together to mix.

6. Add the Sauce
Add the prepared sauce into the tofu and vegetables. Toss gently and evenly.

7. Minimize Heat
Reduce heat to medium-low. Cover and cook, stirring every now and then to combine flavors, about 5 minutes.

8. Finish and Serve
Add the green parts of the spring onion. Cook for 1 more minute, then turn off the heat. Transfer to a serving plate and enjoy with steamed rice.

Some Tasty Ways To Customize and Serve This Panda Express Tofu and Eggplant

1. With steamed jasmine rice
Honestly, nothing beats a bowl of fluffy jasmine rice with this dish. The sauce soaks right in and makes every bite amazing.

2. Over garlic fried rice
We’ve tried it with garlic fried rice, and wow-it’s next-level flavor. The garlicky rice and saucy tofu just click.

3. With plain noodles
Sometimes we keep it simple and toss this dish over plain boiled noodles. Quick, filling, and so good.

4. As a side to stir-fried noodles
On busy nights, we pair it with veggie lo mein. The noodles and tofu-eggplant combo feel like a real takeout feast.

5. With brown rice
When we want something a bit healthier, we go for nutty brown rice. It makes the meal hearty but still light.

6. With quinoa
We once served it over quinoa, and it turned out to be a tasty twist. The quinoa soaks up the sauce nicely.

7. With steamed broccoli
Adding broccoli on the side gives that extra crunch and a boost of greens. Plus, it balances out the richness.

8. Wrapped in lettuce cups
This one’s fun! Spoon the tofu and veggies into lettuce leaves for a fresh, hand-held version. We love it at parties.

9. With a side of spring rolls
Whenever we want a full “restaurant night at home,” we pair this with crispy veggie spring rolls. It feels so complete.

10. As a lunch meal prep bowl
We often pack this dish with rice and a few extra veggies into lunch bowls. It reheats well and keeps lunch exciting.

Some Tips on This Panda Express Tofu and Eggplant Recipe

1. Press the tofu first
Wrap the tofu block in a paper towel and place something heavy on top for 15 minutes. This removes extra water and makes the tofu fry up nice and crispy.

2. Cut tofu into even pieces
Try to make all the cubes the same size. This way they cook evenly and get that golden crunch.

3. Use medium-high heat for frying tofu
If the oil is too cool, the tofu will soak up oil and turn soggy. Hot oil makes it crisp and tasty.

4. Don’t crowd the pan
Cook tofu in batches if needed. When pieces touch, they steam instead of fry.

5. Salt the eggplant lightly
Sprinkle a little salt on sliced eggplant, let it sit for 10 minutes, then pat dry. This keeps it from turning mushy.

6. Stir-fry veggies quickly
Keep the heat high and move them around often. This way, they stay tender but still a little crisp.

7. Mix sauce before adding
Always stir your sauce before pouring it in. Corn starch can sink to the bottom if it sits too long.

8. Taste and adjust
Want more sweetness? Add a pinch of sugar. Too salty? Add a splash of water. Make it fit your taste.

9. Add green onions at the end
The green tops cook fast. Add them last so they stay fresh and bright.

10. Serve right away
This dish tastes best hot from the pan. The tofu stays crisp and the sauce is glossy.

How to Store and Reheat Panda Express Tofu and Eggplant

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of water to loosen the sauce. You can also reheat in the microwave, but the tofu will stay crispier if reheated on the stove. This dish is best enjoyed fresh, so freezing isn’t recommended.

Common Queries on This Panda Express Tofu and Eggplant Recipe

Here, we’ve got you covered with some common questions about the Panda Express Tofu and Eggplant that people often ask.

1. Can I use firm tofu instead of extra-firm?

Yes, you can, but extra-firm or firm that’s well pressed works best. We’ve used firm tofu after pressing out moisture, and it still got decently crispy. Softer tofu tends to break apart when frying, so press it well.

2. Should I salt the eggplant before cooking?

We often do. Sprinkle a bit of salt on cut eggplant, let it rest 10 minutes, then pat dry. It helps draw out moisture and reduce bitterness, giving firmer texture in the stir.

3. Can I bake tofu instead of frying?

Yes, you can. We’ve tried baking at about 200 °C (400 °F) for 25–30 minutes, flipping mid-way. It produces a softer crisp than frying, but works when you prefer less oil.

4. What oil is best for frying and stir-frying?

Use a neutral oil with a high smoke point -like vegetable oil or canola. We stick with that so the sauce and ingredients shine without burning.

5. How can I make this recipe gluten-free?

We do it sometimes: use tamari instead of soy sauce, and avoid any non-gluten friendly dark soy sauce (check labels). Everything else stays the same.

6. Why did my sauce turn too watery?

That usually happens when the cornstarch slurry was too weak or the heat was low, so it didn’t thicken. In that case, mix a little more cornstarch with cold water and stir it into the sauce while heating.

7. What if my tofu gets soggy after storing overnight?

Tofu can soften in the fridge. We reheat it in a skillet (rather than microwave) with a splash of water or oil, so it crisps back up. Microwave sometimes makes it limp.

8. Can I add other vegetables?

Absolutely. We’ve added mushrooms, zucchini, or snap peas. Just adjust cooking times so that everything cooks evenly.

9. Does the dish stay good if frozen?

We don’t recommend freezing. Tofu and eggplant textures often degrade after freezing. It’s best to store in the fridge (up to 3 days) and reheat fresh.

10. How spicy can I make it?

If you like heat, add chili sauce, red pepper flakes, or a bit of fresh chili. We usually add a little at the end so it doesn’t overpower the garlic-soy flavor.

Making this Panda Express Tofu and Eggplant Recipe at home is such a joy. It’s simple, full of flavor, and honestly feels like a little takeout treat without leaving the kitchen. The crispy tofu, tender eggplant, and savory sauce make it a dish we keep coming back to again and again.

If you’ve never tried making this before, now’s the perfect time. Give it a go, and I promise you’ll be surprised by how easy and delicious it is. Don’t forget to share your version with us-we love seeing how others make it their own!

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.