We love recreating our favorite takeout dishes at home, and Panda Express’s Eggplant Tofu is one that stands out. This flavorful, plant-based dish combines tender eggplant and crispy tofu in a savory garlic sauce that’s both comforting and satisfying. It’s a perfect option for anyone craving something delicious and meat-free.
Making this recipe ourselves means we can enjoy that iconic Panda Express taste anytime without the wait. Plus, it’s surprisingly simple to prepare with fresh ingredients and pantry staples. Whether you’re a longtime fan or trying it for the first time, this Eggplant Tofu recipe is sure to become a new favorite in your meal rotation.
Ingredients
To recreate the authentic Panda Express Eggplant Tofu, we need fresh, quality ingredients that capture the dish’s bold flavors and satisfying textures. Below are the essentials grouped to streamline our cooking process.
For the Eggplant and Tofu
- 2 medium Asian eggplants, cut into 1-inch cubes
- 14 oz firm tofu, pressed and cut into 1-inch cubes
- 3 tablespoons cornstarch (for coating tofu)
- 2 tablespoons vegetable oil (for frying)
For the Sauce
We want a sauce that perfectly balances savory, sweet, and garlicky notes to coat the eggplant and tofu beautifully.
| Ingredient | Measurement |
|---|---|
| Soy sauce | 3 tablespoons |
| Hoisin sauce | 2 tablespoons |
| Rice vinegar | 1 tablespoon |
| Brown sugar | 1 tablespoon |
| Minced garlic | 3 cloves |
| Fresh ginger, minced | 1 teaspoon |
| Chili garlic sauce | 1 teaspoon (optional for heat) |
| Water or vegetable broth | ¼ cup |
| Cornstarch slurry (1 tsp cornstarch + 2 tsp water) | to thicken sauce |
Additional Ingredients and Garnishes
To elevate the dish and add freshness and crunch:
- Green onions, thinly sliced (for garnish)
- Sesame seeds, toasted (for garnish)
- Steamed jasmine rice or fried rice, to serve alongside
With these ingredients carefully prepped, we are ready to jump into creating that irresistible Panda Express Eggplant Tofu classic right at home.
Equipment Needed
To perfectly recreate Panda Express Eggplant Tofu at home, it’s crucial to have the right tools on hand. Using the correct equipment ensures that the eggplant becomes tender, the tofu achieves a crispy exterior, and the sauce coats everything beautifully. Here is the essential equipment we recommend:
- Non-stick skillet or wok: For evenly cooking the eggplant and tofu without sticking. A wok enhances stir-frying with high, even heat.
- Mixing bowls: To toss tofu with cornstarch and mix the sauce ingredients thoroughly.
- Sharp chef’s knife: For precise cutting of eggplant and tofu into uniform pieces, ensuring even cooking.
- Cutting board: A sturdy surface to prep all vegetables and tofu.
- Colander or tofu press: To drain excess moisture from tofu, which is key for achieving crispiness.
- Measuring spoons and cups: Accurate measurements guarantee the right balance of savory and sweet in the garlic sauce.
- Spatula or wooden spoon: To stir fry ingredients without breaking tofu pieces apart.
- Small saucepan: Optional, for gently warming the sauce if preferred before adding to the stir-fry.
| Equipment | Purpose |
|---|---|
| Non-stick skillet or wok | Even cooking and stir-frying |
| Mixing bowls | Tossing tofu and mixing sauce |
| Sharp chef’s knife | Precise cutting of eggplant and tofu |
| Cutting board | Safe and convenient prep surface |
| Colander / tofu press | Draining excess moisture from tofu |
| Measuring spoons/cups | Accurate ingredient measurement |
| Spatula or wooden spoon | Stirring without breaking tofu |
| Small saucepan | Warming the garlic sauce gently (optional) |
Prep Work
Before we start cooking, thorough prep work ensures our Panda Express Eggplant Tofu recipe turns out perfectly. Let’s break down the essential preparations for the eggplant, tofu, and sauce.
Preparing the Eggplant
- Choose medium Asian eggplants for their tender texture and mild flavor.
- Rinse the eggplants under cold water and pat dry.
- Cut off the stem ends and slice the eggplants into 1-inch thick rounds.
- Then, cut each round into ½-inch thick sticks for easy cooking and even sauce absorption.
- To reduce bitterness and excess moisture, sprinkle eggplant pieces with ½ teaspoon of salt and place them in a colander for 15 minutes.
- Rinse the salted eggplant well under cold water and pat completely dry with paper towels before cooking.
Preparing the Tofu
- Use firm or extra-firm tofu for the ideal balance of crispiness and tenderness.
- Drain the tofu well using a tofu press or by wrapping it in a clean kitchen towel and placing a weight on top for at least 20 minutes.
- Cut the tofu into 1-inch cubes to ensure even crisping.
| Step | Details |
|---|---|
| Draining | At least 20 minutes |
| Cutting | 1-inch cubes |
| Drying | Pat tofu dry with paper towels |
- Toss tofu cubes in 1 tablespoon of cornstarch to create a light coating that will crisp nicely when cooked.
Making the Sauce
Our savory garlic sauce brings everything together with balanced flavors.
- In a mixing bowl, combine the following ingredients precisely:
| Ingredient | Measurement |
|---|---|
| Soy sauce | 3 tablespoons |
| Hoisin sauce | 1 tablespoon |
| Rice vinegar | 1 tablespoon |
| Brown sugar | 2 teaspoons |
| Minced garlic | 2 cloves |
| Grated ginger | 1 teaspoon |
| Water | ¼ cup |
| Cornstarch (for thickening) | 1 teaspoon mixed with 1 tablespoon water |
- Whisk well until the sugar dissolves and the cornstarch slurry is smooth.
- Set the sauce aside ready for cooking. We can warm it briefly before tossing with cooked eggplant and tofu for best results.
This detailed prep work will help us assemble the iconic Panda Express Eggplant Tofu with the perfect balance of texture and flavor.
Cooking Instructions
Follow these precise steps to achieve the perfect Panda Express Eggplant Tofu with crispy tofu, tender eggplant, and that signature savory garlic sauce.
Cooking the Eggplant and Tofu
- Heat 2 tablespoons of oil in a large non-stick skillet or wok over medium-high heat.
- Add the salted and sliced eggplant in a single layer. Sauté for about 5-7 minutes, stirring occasionally, until the eggplant becomes soft and slightly golden.
- Remove the eggplant from the skillet and set it aside on a plate lined with paper towels to absorb any excess oil.
- In the same skillet, add 1-2 tablespoons of oil and heat over medium-high heat.
- Add the cornstarch-coated tofu cubes in a single layer. Cook undisturbed for 3-4 minutes to build a crispy crust.
- Carefully flip the tofu cubes and cook for another 3-4 minutes until all sides are golden and crispy.
- Once cooked, remove the tofu from the skillet and place it on paper towels to drain excess oil.
Combining with Sauce
- Return the cooked eggplant to the skillet over medium heat.
- Pour the prepared savory garlic sauce evenly over the eggplant.
- Stir gently and cook for 2-3 minutes until the sauce thickens and coats the eggplant.
- Add the crispy tofu back into the skillet.
- Toss gently to combine tofu with the sauce and eggplant, ensuring all pieces are evenly coated.
- Remove from heat and transfer to a serving dish.
- Garnish with chopped green onions and a sprinkle of toasted sesame seeds for an authentic touch.
| Step | Ingredient/Action | Time | Notes |
|---|---|---|---|
| Sauté eggplant | Salted, sliced eggplant | 5-7 minutes | Until tender and golden |
| Crisp tofu | Cornstarch-coated tofu cubes | 3-4 minutes per side | Evenly golden and crispy |
| Simmer eggplant with sauce | Savory garlic sauce | 2-3 minutes | Sauce thickens properly |
| Combine tofu with sauce | Crispy tofu | 1-2 minutes | Toss gently to coat |
Serving Suggestions
To fully enjoy our Panda Express Eggplant Tofu Recipe, we recommend pairing it with complementary dishes that balance its rich umami and savory garlic flavors. Here are our top Serving Suggestions to enhance your meal experience:
- Steamed Jasmine Rice or Brown Rice
The fluffy texture and subtle aroma of steamed rice are perfect to soak up the savory garlic sauce. Brown rice adds a nuttier flavor and extra fiber for those seeking a healthier option.
- Stir-Fried Vegetables
Crisp vegetables like broccoli, snap peas, and bell peppers provide a fresh contrast to the tender eggplant and crispy tofu. Lightly toss them with garlic and a splash of soy sauce.
- Asian Noodles
Serve with stir-fried lo mein or rice noodles to add a satisfying bite and variety in texture.
- Fresh Garnishes
Sprinkle chopped green onions, toasted sesame seeds, and a drizzle of sriracha or chili oil for an extra kick and visual appeal.
Serving Size and Portion Guide
| Dish Component | Suggested Portion Per Person |
|---|---|
| Eggplant Tofu | 1 to 1 1/2 cups |
| Steamed Rice | 3/4 to 1 cup |
| Stir-Fried Vegetables | 1 cup |
| Garnishes (Green Onions, Sesame Seeds) | 1 to 2 tbsp combined |
Pro Tips for Serving
- Serve the Eggplant Tofu hot and freshly cooked to retain the crispy tofu texture and velvety eggplant.
- For meal prep, store the sauce separately and reheat gently before combining with tofu and eggplant.
- Pair with a light Asian-inspired salad like cucumber and sesame for added freshness.
“Combining crispy tofu with tender eggplant and aromatic sauce creates a flavorful harmony — our serving ideas ensure every bite is balanced and enjoyable.”
With these serving suggestions, our Panda Express Eggplant Tofu becomes a versatile centerpiece perfect for weeknight dinners or special occasions.
Make-Ahead and Storage Tips
To enjoy our Panda Express Eggplant Tofu Recipe anytime, mastering make-ahead and storage techniques is key. Here’s how we ensure freshness, flavor, and texture even after storing.
Make-Ahead Preparation
- Cook ahead: Prepare the eggplant and tofu separately, allowing each to cool completely before storing. This prevents sogginess and preserves the crispiness of the tofu.
- Sauce storage: Store the savory garlic sauce in an airtight container separately. When ready to serve, gently reheat the sauce and combine with eggplant and tofu for best results.
- Assembly: Avoid combining tofu with eggplant too early. Assemble just before serving to keep textures distinct and appetizing.
Storing Leftovers
| Storage Method | Temperature | Duration | Tips for Best Results |
|---|---|---|---|
| Refrigeration | 40°F (4°C) | Up to 3 days | Store in airtight container, reheat gently to preserve texture |
| Freezing | 0°F (-18°C) | Up to 1 month | Freeze eggplant and tofu separately, thaw overnight in fridge and reheat thoroughly |
| Sauce | Refrigerator | Up to 1 week | Keep in sealed jar, stir well before reheating |
Reheating Guidelines
- Use a medium heat skillet or wok.
- Add a small splash of oil to restore tofu crispiness.
- Heat eggplant gently, stirring frequently to avoid overcooking.
- Recombine sauce towards the end of reheating to maintain balanced flavor and consistency.
- Avoid microwaving directly to prevent a mushy texture.
Pro Tips for Storage Success
- Press tofu thoroughly before cooking to reduce moisture and improve shelf life.
- Cool everything to room temperature before refrigerating to prevent condensation.
- Label containers with date to track freshness easily.
“Storing components separately and reheating with care is our secret to making leftovers taste just as good as freshly cooked Panda Express Eggplant Tofu.”
By following these make-ahead and storage tips, we keep the dish’s vibrant flavors and satisfying textures intact, making it easy to enjoy this plant-based favorite anytime.
Conclusion
Making Panda Express Eggplant Tofu at home brings a delicious and satisfying plant-based option to our dinner table. With simple ingredients and straightforward steps, we can enjoy that perfect blend of tender eggplant and crispy tofu anytime we want.
This recipe not only saves us a trip to the restaurant but also lets us customize flavors to our liking. Whether for a quick weeknight meal or a special occasion, it’s a dish that’s sure to impress and become a staple in our kitchen.
Frequently Asked Questions
What ingredients do I need to make Panda Express’s Eggplant Tofu at home?
You’ll need medium Asian eggplants, firm or extra-firm tofu, soy sauce, hoisin sauce, rice vinegar, brown sugar, garlic, ginger, cornstarch, oil, green onions, and sesame seeds for garnish.
How do I prepare the eggplant for this recipe?
Rinse and slice medium Asian eggplants, then sprinkle with salt to reduce bitterness. Let them sit for about 20 minutes, then pat dry before cooking.
What is the best type of tofu to use?
Firm or extra-firm tofu works best because it holds its shape and crisps nicely when coated with cornstarch and cooked.
How is the savory garlic sauce made?
The sauce combines soy sauce, hoisin sauce, rice vinegar, brown sugar, minced garlic, grated ginger, water, and cornstarch for thickening.
What cooking tools do I need?
A non-stick skillet or wok, mixing bowls, a sharp chef’s knife, cutting board, colander or tofu press, measuring spoons and cups, spatula or wooden spoon, and optionally a small saucepan.
Can I make the dish ahead of time?
Yes. Prepare eggplant and tofu separately, store the sauce in an airtight container, refrigerate leftovers for up to 3 days, or freeze for up to a month.
How should I reheat leftovers?
Reheat gently in a skillet over medium heat to maintain texture, or microwave covered until warm. Avoid overheating to keep tofu crisp.
What are the best side dishes for Eggplant Tofu?
Serve with steamed jasmine or brown rice, stir-fried vegetables, or Asian-style noodles for a balanced meal.
How do I get tofu crispy?
Press out excess water from tofu, cube it, toss with cornstarch, then fry in hot oil until golden brown and crispy.
Should the dish be served hot or cold?
Eggplant Tofu is best served hot to enjoy the crispy tofu and tender eggplant with the flavorful sauce at their peak.