You know those days when you’re craving Panda Express but traffic is terrible and food delivery is too expensive? That’s exactly why I learned to make their famous Eggplant Tofu at home. After many tries in my own kitchen here in Bataan, I finally nailed this recipe that tastes just like the original.You can find all the ingredients at your local Puregold or SM Supermarket – just look for the Korean soft tofu in the ref section, it makes all the difference.
This dish is so easy to make – just fry some tofu until golden, cook tender eggplants, and mix in a simple sauce that will remind you of your favorite Chinese restaurant. Whether you’re trying to eat more vegetables or just want to cook something special without spending too much, this recipe is definitely worth trying.
Why You’ll Love This Recipe
- Restaurant-quality dish at a fraction of the cost
- Vegetarian-friendly main course or side dish
- Ready in under 30 minutes
- Perfectly balanced sweet, savory, and umami flavors
- Customizable heat level
- Budget-friendly ingredients available at local Asian markets or regular grocery stores
Eggplant Tofu (Panda Express Copycat Recipe)
Equipment
- Large non-stick pan or wok (kawali) for even heat distribution and preventing tofu from sticking
- Sharp knife (kutsilyo) for uniform cutting of vegetables
- Paper towels for removing excess moisture from tofu
- Measuring spoons (kutsara/kutsarita) for accurate sauce proportions
- Wooden or silicone spatula (sandok) to prevent scratching non-stick surface
- Small mixing bowl for sauce preparation
- Cutting board (Sangkalan) for preparation
Ingredients
For the Tofu and Vegetables
- 550 g Korean Soft Tofu tokwa or 1 large square block
- 1 large eggplant talong, cut into 1-inch cubes
- 1 red bell pepper cut into 1-inch squares
- 1 medium onion sibuyas, chopped
- 1 tablespoon minced garlic bawang
- 2-3 tablespoons olive oil or vegetable oil mantika
For the Sauce
- 3 tablespoons soy sauce toyo
- 3 tablespoons oyster sauce
- 1 tablespoon Chinese cooking wine/rice wine xiaoxing wine
- 1 teaspoon sugar asukal
- ¼ teaspoon black pepper powder paminta
- ½ teaspoon truffle salt or regular salt asin, to taste
Instructions
- Begin by thoroughly draining the tofu and patting it dry with paper towels. Cut the tofu into 1-inch cubes. Heat 1-2 tablespoons of oil in a non-stick pan over medium-high heat (180°C/350°F). Gently place the tofu cubes in the hot oil and fry until golden brown, about 3-4 minutes per side. Once browned, transfer the tofu to a plate and set aside.
- While the tofu is frying, prepare your sauce by combining soy sauce, oyster sauce, Chinese cooking wine, sugar, black pepper powder, and salt in a small bowl. Mix well and set aside.
- Using the same pan, add another tablespoon of oil if needed. Add the eggplant cubes and cook over medium heat (165°C/330°F) for 3-5 minutes, stirring occasionally until they become soft in the center. You’ll know they’re done when a fork easily pierces through.
- Push the cooked eggplant to one side of the pan. In the empty space, add a little more oil if needed, then add your chopped onions and minced garlic. Sauté until you can smell the garlic, about 1-2 minutes. Add the chopped red bell pepper and cook until slightly soft but still crisp, about 2-3 minutes.
- Return the fried tofu to the pan with the vegetables. Pour your prepared sauce over everything. Using a gentle touch so you don’t break the tofu, carefully toss all ingredients together until well combined. Let everything simmer together for 1-2 minutes until the sauce thickens slightly and coats all ingredients evenly.
- Give it a taste and add more salt if needed. Once you’re happy with the seasoning, remove from heat and serve hot with steamed rice. For best presentation, garnish with chopped green onions if desired.
Tips from Lola’s Kitchen
- Choose firm, glossy eggplants without blemishes
- Salt eggplant cubes and let sit for 15 minutes to remove bitterness (optional)
- Use extra-firm tofu if you prefer a meatier texture
- Pat tofu extremely dry to achieve better browning
- Don’t overcrowd the pan when frying tofu
- Prepare sauce mixture before starting to cook for better timing
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Pair with garlic fried rice (sinangag) for breakfast
- Garnish with green onions (dahon ng sibuyas) and sesame seeds
- Serve alongside other Chinese-inspired dishes for a complete meal
Troubleshooting
- Soggy Eggplant: Cook in batches to prevent overcrowding
- Breaking Tofu: Handle gently and use silicone spatula
- Sauce Too Thick: Add 1-2 tablespoons water
- Sauce Too Thin: Simmer longer to reduce
- Bland Taste: Adjust with additional soy sauce or salt
Ingredient Alternatives
- Korean Tofu → Regular firm tofu
- Chinese cooking wine → Dry sherry or mirin
- Oyster sauce → Vegetarian mushroom sauce for vegan version
- Truffle salt → Regular sea salt
- Red bell pepper → Green or yellow bell peppers
Storage & Reheating
- Store in airtight container in refrigerator up to 3 days
- Not recommended for freezing
- Reheat in microwave 1-2 minutes or in pan over medium heat
- Add splash of water when reheating if needed
Variations
- Spicy Version: Add 1-2 tablespoons chili garlic sauce
- Protein-Rich: Add mushrooms or ground pork
- Low-Carb: Serve over cauliflower rice
- Extra Vegetables: Add baby corn or snap peas
FAQs
Q: Why is my tofu falling apart? A: Use firm or extra-firm tofu and handle gently. Make sure it’s well-drained and patted dry. Q: Can I make this ahead? A: Yes, but it’s best served fresh. If making ahead, slightly undercook vegetables. Q: Is this dish vegan? A: No, contains oyster sauce. Use mushroom sauce for vegan version. Q: How do I store leftover Chinese cooking wine? A: Store in cool, dark place up to 6 months.
Nutrition
The Story Behind Eggplant Tofu
When Panda Express introduced Eggplant Tofu to their menu, they transformed a humble Chinese home-style dish into one of America’s most beloved Chinese-American vegetarian offerings. This dish draws inspiration from Sichuan and Cantonese cooking traditions, where eggplant dishes like Yu Xiang Qie Zi (Fish-Fragrant Eggplant) have been family favorites for generations.
While the original Chinese versions often include minced pork or dried shrimp for extra flavor, Panda Express created their vegetarian adaptation to cater to growing demands for meatless options in the 1990s. They brilliantly combined soft tofu, which has been a staple in Asian cuisine for over 2,000 years, with tender eggplant in a savory-sweet sauce that perfectly suits American palates while maintaining authentic Asian flavors.
What makes this dish particularly special is how it balances textures and flavors. The eggplant becomes silky and tender when cooked properly, while the tofu is first fried until golden to create a slightly crispy exterior while maintaining its soft interior. The sauce, a careful blend of soy sauce, oyster sauce, and Chinese cooking wine, creates that signature taste that has made this dish a staple on the Panda Express menu.
In Filipino households, this dish has found a special place because it reminds many of traditional recipes like pinakbet and tortang talong, where eggplant plays a starring role. The combination of tofu (tokwa) and eggplant (talong) is familiar yet exciting, making it a perfect bridge between Filipino and Chinese cuisines. Many Filipino home cooks have embraced this recipe because the ingredients are readily available at local markets and the cooking techniques are similar to those used in everyday Filipino cooking.
Today, this dish has evolved beyond its fast-food origins to become a popular home-cooked meal across Asia and America. Whether served as a main dish for vegetarians or as a side dish alongside other Chinese-American favorites, Eggplant Tofu represents the beautiful fusion of traditional Asian cooking with modern American tastes. Its popularity has inspired countless home cooks to create their own versions, adding personal touches while maintaining the dish’s essential character.
