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panda express eggplant tofu recipe

Eggplant Tofu Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

  • 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
  • 1 medium Chinese eggplant (about 10 oz), cut into 1-inch pieces
  • 3 tbsp cornstarch, divided
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tsp chili garlic sauce
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 tbsp neutral oil, divided
  • 2 tbsp water
  • 2 green onions, thinly sliced
  • 1 tsp sesame seeds

Method
 

  1. Press the tofu for at least 15 minutes, cut into 1-inch cubes, and toss with 2 tbsp cornstarch until coated.
  2. Heat 2 tbsp neutral oil in a large skillet over medium-high heat. Sear the tofu undisturbed for 3 to 4 minutes per side until golden, then transfer to a plate.
  3. Whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, chili garlic sauce, remaining 1 tbsp cornstarch, and water in a small bowl until smooth.
  4. Add the remaining 1 tbsp neutral oil to the pan. Stir-fry the eggplant over medium-high heat for 4 to 5 minutes, tossing occasionally, until tender and lightly colored.
  5. Return the tofu to the pan, pour the sauce over everything, and toss over medium heat for 1 to 2 minutes until the sauce thickens and glazes. Stir in the sesame oil off the heat.
  6. Spoon onto a serving plate and top with the sliced green onions and sesame seeds.

Notes

The garlic and ginger are listed in the ingredient list but get added in step 4 with the eggplant, stirring them in during the first 30 seconds of the stir-fry before the eggplant goes in, so they do not burn. If your sauce seizes up before everything is coated, add 1 tbsp of water and toss quickly over the heat.