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eggplant tofu panda express recipe

Panda Express Eggplant Tofu Recipe

This combination of veggies coated in a savory sauce is packed with sweet and spicy flavors. It is a perfect vegan and gluten-free recipe that tastes well with a variety of pairings. Try this one at home and you’ll never have to wait in line at Panda Express again.
5 from 11 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 247 kcal
Equipment
  • Wok
  • bowl
  • Plate
Ingredients
  
For the stir fry:
  • ½ cup olive oil
  • 1 tbsp olive oil
  • 1 pound eggplant
  • 1 pound extra firm tofu
  • 2 red bell peppers
  • 1 tbsp garlic
  • 1 tbsp ginger
  • ¼ tsp red pepper flakes
  • 3 tbsp green onion
For the sauce:
  • ½ cup vegetable broth
  • ¼ cup soy sauce
  • 2 tbsp sugar
  • 1 tbsp sesame oil
  • 1 tbsp Sambal Oelek
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 2 tbsp water
Instructions
 
  • Start by making the sauce. Whisk in all of the sauce ingredients, except for the cornstarch, in a bowl or a measuring cup.
  • Drain the tofu and cut it into cubes. Heat 3 tablespoons of olive oil in a wok over medium-high heat. Then add the tofu and fry until golden. It’s important to drain your tofu on a paper towel-lined plate.
  • Heat 3 tablespoons of oil and add the eggplant cut into chunks. Stir fry until softened for about 4 minutes, stirring constantly. As the oil tends to soak quickly, add more if needed. Drain the eggplant on the paper towel-lined plate as well.
  • Heat 1 tablespoon of oil and stir fry the red bell peppers for about 2 minutes, stirring constantly. Then drain them on the plate.
  • Heat ½ tablespoon of oil and add ginger, garlic, and red pepper flakes. Stir fry the mixture for about 30 seconds and set aside.
  • Mix water with the cornstarch and whisk vigorously until there are no lumps. Add the mix to the sauce and whisk till combined. You should end up with 1 cup of sauce. Pour the sauce into the empty wok and cook until it thickens.
  • Mix the garlic mixture with the sauce and add the vegetables and tofu. Gently stir the mixture until it’s well coated in the sauce.
    Serve while warm and garnish with some sesame seeds or green onion. Your vegan Eggplant Tofu is ready to be tasted!
Nutrition
Calories: 247kcalCarbohydrates: 14gProtein: 7gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 577mgPotassium: 364mgFiber: 3gSugar: 8gVitamin A: 1167IUVitamin C: 46mgCalcium: 35mgIron: 1mg
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