This easy stir fried eggplant tofu recipe is sugar free version of the Panda Express recipe. Eggplant, tofu and red bell peppers are stir fried in a delicious spicy and sweet sauce for a low carb vegan main dish.
Our low-carb Eggplant, Tofu, and Red Pepper stir-fry is a vibrant and flavorful dish that brings together the best of fresh vegetables and plant-based protein. Tender eggplant, crispy tofu, and sweet red peppers are stir-fried to perfection in a savory, garlic-infused sauce that's both satisfying and wholesome. The dish is further enhanced with a hint of ginger and a touch of soy sauce, providing a delightful umami kick that ties all the ingredients together beautifully.
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Why You Will Love This Recipe
This dish captures the rich, savory flavors of the original Panda Express recipe while maintaining a low-carb profile. The combination of tender eggplant, crispy tofu, and sweet red peppers in a garlic and ginger-infused sauce creates a delicious and satisfying meal.
You can easily adjust the ingredients and seasoning to suit your taste. Add more vegetables, switch up the protein, or spice it up with your favorite hot sauce. This recipe is flexible and can be tailored to your preferences.
Use the sauce for other recipes. I have used this in a chicken stir fry recipe for the Chief Taster which he enjoyed. If you enjoy a tofu stir fry, try our ginger tofu bok choy recipe.
Ingredients
All you need to make this easy dish is below. With a few swaps on the original recipe, it is easy to make this low carb.
- Eggplant - Sliced into bite-sized pieces, the eggplant becomes tender and absorbs the flavors of the sauce wonderfully.
- Tofu - Firm or extra-firm tofu is ideal for achieving a satisfying crispy texture.
- Red Bell Pepper - Adds a sweet, crunchy contrast to the soft eggplant and tofu
- Vegetable Broth - check the carton label for added sugars.
- Olive Oil - avocado oil can also be used.
- Garlic & Ginger - Freshly minced for an aromatic and flavorful base.
- Sriracha - adds the heat to the sauce.
- Tamari - a gluten free alternative to soy sauce.
- Red Chili - finely chopped for extra heat. Adjust to taste.
- Brown Sweetener - we use Besti's brown monkfruit sweetener but any other sweetener can be substituted. Brown sweetener adds a touch of flavor too.
- Apple Cider Vinegar - A balance to the sweet flavor
- Green onions - also known as spring onions and used as a garnish.
How to Make Panda Express Copycat Eggplant Tofu Recipe.
Grab your wok and get cooking! We cook the tofu and vegetables separately, then combine everything in the sauce. Press the tofu ahead of cooking it.
In a hot wok, stir fry the tofu until crispy. Remove from the wok.
Add more oil and stir fry the eggplant cubes until golden. Remove from the wok.
Now it's red bell pepper's turn to be cooked. Remove from the wok.
Add the minced garlic and ginger and cook for 1 minute.
Mix the sauce ingredients in a bowl.
Add to the wok with the garlic and ginger. Cook for 2 to 3 minutes until thickened.
Return the vegetables and tofu to the pan and stir well to coat with the sauce.
Serve with chopped green onions.
Recipe Tips
Press the tofu before use to remove excess water, allowing it to crisp better when cooked.
Cut the eggplant and bell pepper into similar-sized pieces to ensure they cook at the same rate.
Start with a small amount of Sriracha and add more gradually. Serve additional Sriracha on the side for those who prefer extra heat.
Try adding other low-carb vegetables like zucchini, mushrooms, or broccoli.
Storage
Ideally, this eggplant tofu recipe should be served freshly made. If you have any leftovers, store them in an airtight container in the fridge and use within 3 days. Reheat in a skillet over medium heat until warmed through, or microwave in a microwave-safe dish for 1-2 minutes, stirring halfway through.
What to Serve with Stir Fried Eggplant Tofu
Although this dish is great by itself as a main course, make it a hearty meal with a side of cauliflower rice, zucchini noodles or a cucumber salad.
More Eggplant Recipes
Enjoy eggplant in these other low carb recipes:
Eggplant Tofu Recipe (Panda Express Copycat)
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Ingredients
- 1 medium eggplant
- 12 oz firm tofu pressed
- 1 medium red bell pepper
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons olive oil
Sauce
- ¼ cup tamari sauce
- 1 teaspoon red chili, chopped and deseeded
- 1 tablespoon apple cider vinegar
- ½ cup vegetable stock
- 1 tablespoon Sriracha sauce
Garnish
- 2 green onions, chopped
Instructions
- Slice the tofu and chop the eggplant and red bell peppers into bite sized even pieces.
- Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides. Remove from the pan and set aside.
- In the same pan, add another tablespoon of oil. Add the eggplant and cook until it begins to soften. Remove from the pan and set aside.
- Add the sliced red bell pepper to the pan and cook until tender. Set aside.
- Add the minced garlic and ginger to the pan and cook for 1 minute.
- In a bowl, mix the sauce ingredients.
- Add the sauce to the wok and cook for 2 to 3 minutes until the sauce starts to thicken.
- Return the tofu, eggplant and red bell pepper to the pan. Cook for another 2-3 minutes until everything is well combined and heated through.
- Garnish with sliced green onions and sesame seeds, if desired. Drizzle additional Sriracha on top for extra spice.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
