Eggplant Tofu Recipe (Panda Express Copycat)
Servings: 4 servings
Calories: 219kcal
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. A copycat recipe of the Panda Express favorite.
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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
Makes 4 servings.
Press the tofu before use.
Nutrition
Serving: 1serving | Calories: 219kcal | Carbohydrates: 13g | Protein: 11g | Fat: 15g | Fiber: 5g | Net Carbohydrates: 8g